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Satay-style chicken skewers
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Peanut butter gives a rich nutty taste and works well with pork, beef or prawns. Soak wooden satay sticks in water for 30 minutes before use to stop them burning under the grill, or wrap the exposed part loosely in foil
1 tbsp Bart Thai Green Curry Paste
2 tbsp smooth peanut butter
3 tbsp wok oil
3 tbsp Yeo Valley Natural Yogurt
1 tbsp Thai Taste Fish Sauce
380g pack 2 chicken breast fillets, cut into 1cm wide long strips
300g pack Waitrose Coconut Sticky Rice Stir Fry
1 Mix together the curry paste, peanut butter, 2 tbsp oil, yogurt and fish sauce in a large bowl. Stir in the chicken strips and mix to evenly coat. Chill for 30 minutes to marinate. Thread onto 4 wooden satay sticks or skewers.
2 Place the skewers under a preheated grill for 10-15 minutes, turning once or twice until the chicken is cooked through (no pink meat).
3 Meanwhile, heat the remaining oil in a frying pan and cook the stir fry rice for 3 minutes. Serve with the chicken skewers.
Typical values per serving:
This recipe was first published in April 2018.