Peanut Chicken Satay

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast)

1 tsp mild curry powder

1 tsp sea salt flakes

⅓ cup (90 g) natural smooth peanut butter

⅓ cup (80 ml) sweet chilli sauce (or substitute with 1/4 cup sugar or honey)

2 tbsp all-purpose soy sauce (or tamari)

1 tbsp rice wine vinegar (or white vinegar)

1 tsp freshly minced garlic

1 tbsp olive oil

1 onion, finely diced

Rice, cucumber, coriander (cilantro), fresh chilli, crushed peanuts and lime wedges, to serve

Directions

Sprinkle the chicken with curry powder and salt, toss to coat and set aside.

In a small bowl, combine the peanut butter, sweet chilli sauce, soy sauce, vinegar, garlic and 2–3 tablespoons of water.

Heat the olive oil in a large frying pan over high heat. Add the onion and cook for 1–2 minutes until softened.

Add the chicken, and cook for 5–6 minutes until browned and cooked through.

Turn the heat off and stir through the peanut sauce. Add 2–3 more tablespoons of water to loosen the sauce if required. Serve with rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges.

Nutrition

• Calories: 397
• Total Fat: 24.3 g
• Saturated Fat: 11.5 g
• Trans Fat: 0 g
• Cholesterol: 158.1 mg
• Sodium: 889.5 mg
• Total Carbohydrate: 18.4 g
• Dietary Fiber: 1.5 g
• Total Sugars: 11 g
• Protein: 26 g