SATAY CHICKEN SKEWERS
- 500g chicken thigh-pieces
- 2-3 Tablespoons crunchy peanut butter
- 100ml soy sauce
- juice 1/2 lime
- chilli flakes
- 2cm Freshly grated ginger/garlic
- Pan fried with peanut oil 15 mins
- Jasmine rice
- Steamed Broccolini
- Pan seared Bok Choy
- Coriander leaves
- Pan fry peanut oil with grated garlic and ginger for 15 minutes.
- Place chicken thigh pieces, peanut butter, soy sauce, lime juice, chilli flakes and garlic mixture into a bowl. Gently combine all of the ingredients and coat the chicken thigh pieces.
- Place chicken pieces onto a skewer and fry in a pan with extra virgin olive oil until the chicken is cooked through.
- Serve with jasmine rice, steamed broccolini and pan seared Bok Choy.
Satay skewers is generally a family favourite. This recipe you can swap the chicken thigh for chicken breast. Chicken breast is much lower in fat and a healthier alternative. Another swap that could be made is standard crunchy peanut butter for a natural peanut butter. Natural nut butters should only contain nuts, salt and maybe some olive oil. This is a healthier alternative than a standard crunchy peanut butter which is generally high in added sugar.
Many people ask questions about what type of rice they should have if they don’t like brown rice. Basmati rice is a great alternative as it has a low glycaemic index compared to white rice which means it won’t cause a rapid rise in blood sugar levels.