Chicken Satay Skewers {with Peanut Sauce}

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Garlic cloves (Peeled and crushed)

2 tbsp Soy sauce

2 tbsp Runny honey

2 tsp Medium curry power

800 g Boneless, skinless chicken thighs (Or breasts)

400 ml Coconut milk (I use reduced fat)

200 g Crunchy peanut butter

2 tbsp Soy sauce

2 tsp Medium curry powder

2 tbsp Honey

1-2 Limes (Juice only)

60 g Spring onions (Trimmed and chopped)

50 g Dry roasted peanuts (Lightly crushed)

Directions

Mix all of the marinade ingredients together and leave to marinade in the fridge for at least 2 hours.

Remove from the fridge and thread the chicken on to skewers. (Discard the marinade in that bowl if there is any left at the bottom.)

Put the skewers on the grill pan, under a hot grill and cook for about 10-15 minutes, turning regularly, until starting to blacken at the edges slightly.

While the chicken is cooking, put the sauce ingredients into a small saucepan and cook over a medium low heat for 10-15 minutes until thickened.

Serve the skewers and sauce together sprinkled with chopped spring onions and roasted peanuts.

Nutrition

• Calories: 538 kcal
• Total Fat: 30 g
• Saturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 190 mg
• Sodium: 1246 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 18 g
• Protein: 45 g