Not only is this a delicious recipe, but the satay sauce also doubles up as a delicious dip for vegetables! Double win. Plus children will have lots of fun using a rolling pin to bash the chicken!
Ingredients
500g chicken breast
165ml coconut milk
1 garlic clove
1 lime
3 tbsp peanut butter
1 tbsp honey
1 tbsp soy sauce
Equipment
Rolling pin
Grater
Chopping board and knife
Mixing bowl
Wooden spoon
Saucepan
Wooden skewers
Allergens
Peanuts
Directions
Grate the rind of the lime and finely chop the garlic clove
Mix the rind, garlic, honey, soy sauce, peanut butter and half of the lime juice in a bowl - if it is very thick add a splash of water
Place around half the mixture into a saucepan and leave the rest in the bowl to use as your marinade
Next use a rolling pin to bash the chicken until it is about 1 inch thick
Cut the chicken into long strips around 1 inch wide and mix the strips into your marinade sauce. Pop the bowl in the fridge for 10-15 minutes
Make the satay sauce by adding the coconut milk to your saucepan with the mixture in and gently heat and stir for 10 minutes
Either thread the pieces of chicken onto skewers or place them straight on a baking tray lined with foil. TIP: if using skewers run them under cold water for a few minutes to reduce burning when they are under the grill
Grill for 15 mins until golden and crispy, turning half way through
Serve with rice and lots of green veggies that can be dipped into the yummy satay sauce!
