Chicken Satay

This recipe for Malaysian Chicken Satay is very easy to make and packs a delicious peanuty punch.

Prep Time: 1 hour

Cook Time: 30 mins

Servings: 3

Calories: 434

Protein: 29g

Carbs: 45g

Fat: 15g

2 tbsp peanut butter

3 tsp lime juice

2 tsp soy sauce

2 garlic cloves

6 stalks of fresh coriander

1 red chilli pepper, deseeded

70 ml (2 fl oz) water

pinch of black pepper

400 g (14 oz) chicken breasts, sliced in half

coconut oil for frying

6 spring onions, finely chopped

1 tsp ginger

150 g (5 oz) rice

pinch of salt

First off, we need to make our satay sauce which will serve as a marinade and sauce for later on. To do this, you need to add the peanut butter, lime juice, soy sauce, garlic, coriander, chili pepper, water and black pepper to a food processor and blitz until smooth.
Pour half of this mixture over the chicken breasts and place into the fridge to marinade for at least one hour. Save the remaining half of the mixture for later.
Heat a little coconut oil in a sauce pan and gently fry spring onions and ginger for a couple of minutes. Add the rice and cook for a further minute so all of the rice grains are coated in the oil. Add water to the pan, bring to the boil and cook as per the instructions on the rice packet.
While the rice is cooking, grill or gently pan fry the chicken breasts and throw away the satay sauce that the chicken breasts were marinating in.
Just before the chicken and rice is ready, put the second half of the satay sauce that you set aside earlier, into the microwave for a minute.
Serve the chicken and rice with the satay sauce over the top and garnish with fresh coriander.

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