Satay Chicken Skewers with Asian Slaw
Prep time
Cook time
Total time
Nutrition per serving: 500 kcal; 30g Fats;19g Carbs; 32g Protein
Author: Cheryl Stevens Health Coach
Recipe type: Dinner
Serves: 4
Ingredients
- 400g chicken breast fillet
For the marinade:
- ¼ cup (45g) crunchy peanut butter
- 3 tbsp. coconut milk (more if required)
- 1 tbsp. sesame oil
- 1 tbsp. lime juice
- 1 tbsp. tamari (or soy sauce)
- 1 tbsp. honey
- 1 tsp. chili paste (sambal oelek)
- 1 tsp. ginger, grated
For the slaw:
- 300g red cabbage, shredded
- 1 tbsp. sesame oil
- 1 tsp. honey
- 1 tbsp. lime juice
- 2 tsp. ginger, grated
- sesame seeds, to serve
Instructions
- Cut the chicken into 32 even cubes.
- Mix all the marinade ingredients in a bowl. Add the chicken to the marinade and stir until all cubes are covered. Cover the dish or place in an airtight container and store in the fridge overnight (or a least 1-2 hours).
- Preheat the oven to 350°F (180°C).
- Thread the marinated chicken on skewers (4 cubes on each), then place on a baking sheet and bake for 20-25 minutes checking to prevent burning. Save the rest of the marinade for serving.
- Mix all the slaw ingredients and season with salt and pepper, then mix well and set aside.
- Once the chicken is ready, serve 2 skewers per person with a drizzle of the leftover sauce, alongside the Asian slaw. Sprinkle with sesame seeds to serve.
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