Chicken satay

Chicken satay

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4-6

With its amazing flavours, Asian food is one of my absolute favourites. The take-away versions tend to be loaded with hidden nasties and sugars, so I made it my mission to turn this delicious dish into a nutritious meal.

Ingredients

Quantity Ingredient
4 boneless, skinless chicken breasts, cubed or cut into bite-size pieces

For the satay

Quantity Ingredient
200ml coconut milk
6 tablespoons natural peanut butter
thumb-sized piece fresh ginger, peeled and grated, (optional, but adds a little spice)
1 tablespoon tahini
1 tablespoon gluten-free soy sauce
1 teaspoon dried chilli flakes
10g lucy bee coconut oil, plus extra for frying
1 lime, juiced
1 garlic clove, peeled

Method

  1. Put the satay ingredients into a blender and process until smooth, then transfer to a bowl.
  2. Melt a little coconut oil in a frying pan over a high heat. Dunk each chicken cube into the sauce, before adding to the frying pan. Fry for 8–10 minutes, turning frequently, until cooked through. Once cooked, serve with brown rice and fresh vegetables.

Variations

  • Instead of dunking the chicken cubes in the satay before frying, you can serve the satay alongside as a dipping sauce. For a barbecue, thread the chicken cubes onto skewers and cook for 8–10 minutes over a high heat.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again