Chicken Satay Sticks
This is not what I planned as my first recipe but I made it last night and remembered why it was one of my kids’ favourites….and seem as I am off to Phuket this week (woo hoo!) it seemed appropriate.
I have to admit these are one of the nicest satay chicken I’ve had and although they are not what I call a “super” health food they are actually not bad either…Don’t forget you need protein in your diet! I hope you like my inaugural recipe post.
- 600g organic, free range Chicken tender loins or breasts sliced into thin strips
- 1 cup light coconut milk (or light carnation milk with coconut essence)
- 1/2 cup organic peanut butter
- 1/2 cup organic chicken stock
- 1 Tbsp organic honey
- 2 Tblsp organic Tamari or soy sauce
- 1 tspn Thai green or red curry paste (to taste)
- 1 Tbsp lemon juice
- 2 tspn curry powder
- Mix all marinade ingredients (I use a stock cube and warm water to get the honey and peanut butter mixable).
- Cover chicken with marinade (if you have a long enough container I like to thread the chicken first) and put in fridge for a few hours.
- Drain marinade and reserve.
- Grill chicken until golden and cooked.
- Combine marinade and coconut milk and simmer 10 minutes or until thickened.
The healthy part of this is because the sauce is sooo tasty you don’t need a lot to flavour everything else, so serve with lots of salad. You can serve with organic brown rice, cauliflower rice or organic quinoa to make a full complete meal with healthy low GI carbs.
ps I have had this recipe for so long, I have no idea where it came from – probably Woman’s Weekly