Easy Peanut Chicken Satay Skewers Recipe | Katie Pix

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories, while milk is a common substitute.

Start by adding 5 tablespoons of crunchy peanut butter into a bowl.

Add 1 tablespoon of mild or medium curry powder to the peanut butter.

Pour in 2 tablespoons of soy sauce.

Add 1 teaspoon of honey to the mixture.

Grate in 2 cloves of garlic and a small piece of ginger.

Chop and add 1 small chili (optional).

Zest 1 lime and add the zest to the mixture, then squeeze in the juice of the lime.

Stir the mixture until well combined.

Divide the mixture in half; set aside half for the dipping sauce and use the other half to marinate the chicken.

Flatten 2 chicken breasts by placing them between greaseproof paper and using a rolling pin to bash them.

Cut the flattened chicken into long strips for skewering.

Marinate the chicken strips in the half of the mixture set aside for marinating; refrigerate for 30 minutes to overnight.

After marinating, thread the chicken strips onto kebab sticks, overlapping them as you go.

Heat a pan over medium heat and add oil.

Place the kebab sticks in the pan and cook until golden and crunchy on the outside.

In a separate pan, drizzle a small amount of oil and add 1 finely sliced shallot or sweet onion; cook until softened.

Add the remaining marinade to the pan with the onions and bring to temperature until fragrant.

Stir in 165 ml of coconut milk and let the mixture reduce for about 5-6 minutes until it reaches a dipping consistency.

Serve the chicken satay skewers with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens