What You Need:
Mini Chicken Fillets
Juice and Zest of Lime
1 Tsp Honey
1 Tbspn Soy Sauce
1 Tbspn Mild Curry Powder
3 Tbspn Smooth Peanut Butter
1/3 Can Light Coconut Milk
1 Tsp Coconut Oil
What To Do:
Start with your chicken marinade. Marinading the chicken will give it far more flavour.
Peel a small piece of ginger and grate into a bowl.
Add minced garlic and grated lime zest.
Next add lime juice, honey, soy, curry powder and peanut butter and mix well.
Add water to achieve desired consistency.
Next half this mixture and set half aside for the sauce later.
Tenderise the chicken by popping in a sandwich bag or between two sheets of greaseproof paper and roll or bash with a rolling pin.
If the chicken is not already in strips – Cut it now. Place strips in the marinade and coat well. Cover with cling film and pop it in the fridge. The longer the better with this step. You can marinade up to 3 hours but 20-30 mins will do if you are under pressure for time.
Later prep your grill tray, thread your skewers with the marinated chicken and grill for 10 mins turning occasionally.
Prep your sauce by using the marinade you set aside with the coconut milk over heat and stirred continuously.
Serve skewers drizzled in the satay sauce with sweet potato fries, rice or vegetables. Delicious!
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