Chicken Satay Sticks

April 29, 2015

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)

photo satay chicken

  • 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
  1. Mix all marinade ingredients (I use a stock cube and warm water to get the honey and peanut butter mixable).
  2. 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.
  3. Drain marinade and reserve.
  4. Grill chicken until golden and cooked.
  5. 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

If you would like to receive healthy recipes and health tips direct to your inbox then join my Fortnightly Newsletter