 Preparation Time |
25mins
|
 Cooking Time |
45mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1.5
|
4 chicken breasts
2 clove garlic, minced
4 tsp soy sauce
3 tsp brown sugar
1 tsp chilli sauce
2 tsp lemon juice
2 tbsp peanut butter, sugar free
125 ml water
1 small onion
100 ml reduced fat coconut milk
Cut the chicken breasts in half horizontally to form 2 fillets, and slice into 2.5cm strips.
Mix 1 clove of garlic, 2 tsp soy sauce and 1 tsp brown sugar.
Cover chicken in the mixture and leave in fridge for 2 hours.
Thread chicken onto 12 skewers and cook on heated oil plate until cooked through.
For the satay sauce, combine the remaining garlic, onion, chilli sauce, soy sauce, sugar, lemon juice, peanut butter and water and in a saucepan.
Bring to the boil, then leave to simmer, stirring for about 5 minutes until the sauce thickens. Cool slightly, then stir in the coconut milk.
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