Chicken Satay
I always use chicken thighs as they are juicier, but feel free to use breast meat if you prefer. You can use the same marinade and sauce with beef steak if you prefer beef satay.
Credited to: Coeliac UK
Kcal: 138.0
Difficulty: More of a challenge
Serves 20
30 mins prep
20 mins cooking time
Ingredients
For the Marinade:
- 1 lemongrass
- 2 shallots
- 4 cloves garlic, peeled
- 1 fresh red chili, seeds removed
- 1 thumb-size piece ginger, peeled
- 2 tbsp medium curry powder
- 3 tbsp tamari sauce (GF soy sauce)*
- 3 tbsp fish sauce
- 6 tbsp brown sugar
- 2 tbsp vegetable oil
For the sauce
- 150g peanut butter
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 1 lime, juiced
- 1 fresh red chilli, chopped
- 200ml coconut milk
Notes: *Please check our Food and Drink Information for suitable products.
Method
- To make the marinade, place all the ingredients for the marinade into a food processor and blend well to make a smooth paste.
- Chop the chicken into small pieces. Place in a bowl and pour the marinade over. Stir well to combine, then leave to marinade for at least two hours, but ideally overnight.
- Meanwhile make the sauce. Place all the ingredients into a small saucepan and bring to a gentle simmer. Remove from the heat as soon as it starts to simmer, and reserve until needed. (This will last for a week in the fridge)
- When you are ready to cook the satay, pre–heat the oven to 190C. Place the skewers onto a baking tray and cook for 15 to 20 minutes or until it is cooked through.
Nutritional information per serving
Kcal
138
Fat
10g
Carbs
6g
Protein
8g
Fibre
1g
