chicken satay

Chicken satay skewers

Ramp up the heat with our spicy, Asian-inspired skewers

By , 03 February 2017

(1 vote)

Chicken satay skewers
  • 30 Mins

  • Serves: 4

  • Price: £1.30 per serving

Nutritional Info
Each 189g serving contains
  • Energy

    1234KJ

    295KCAL

    15%
  • Fat

    17.4g

    med

    25%
  • Saturates

    7.9g

    high

    40%
  • Sugars

    4.2g

    low

    5%
  • Salt

    1.72g

    med

    29%
of your reference intake.
Typical energy values per 100g: 653kJ/156kcal.
Ingredients
  • 360g Butcher’s Selection British Chicken Breast Mini Fillets
  • 2 garlic cloves, crushed
  • 2cm piece ginger, grated
  • 1tbsp reduced salt soy sauce
  • 1tbsp fish sauce
  • 1tsp honey
  • 1tbsp rapeseed oil
  • 1 shallot, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 1 stick lemongrass, chopped
  • 200ml reduced fat coconut milk
  • 3tbsp reduced fat smooth peanut butter
  • 2tbsp peanuts, chopped
  • 2 spring onions, thinly sliced
Method
  • Soak 12 wooden skewers in water.

  • Mix the chicken with half the garlic and ginger, the soy sauce, fish sauce and honey. Cover with clingfilm and refrigerate while you make the sauce.

  • Heat half the rapeseed oil in a small pan. Add the shallot, chilli, lemongrass and remaining garlic and ginger, cover with a lid and sweat for 8 mins until soft, stirring occasionally.

  • Add the coconut milk, bring to the boil and simmer for 5 mins. Mix in the peanut butter until well combined, pour into a dipping bowl and set aside.

  • Thread the chicken on the skewers.

  • Heat a griddle or frying pan on high. Add the remaining oil and brown the chicken skewers on all sides. Cook on medium for 8-10 mins more, turning occasionally, until the chicken is done.

  • Serve with the satay dipping sauce and sprinkle with the peanuts and spring onions.