Ramp up the heat with our spicy, Asian-inspired skewers
(1 votes)
Cook: 30 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 189g serving contains
Energy
1234kj
295kcal
1234kj
295kcal
15%
Fat
17.4g
17.4g
Med
25%
25%
Saturates
7.9g
7.9g
Med
40%
40%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
1.72g
1.72g
High
29%
29%
of your reference intake.
Typical energy values per 100g:
653kj/156kcal
Typical energy values per 100g:
653kj/156kcal
Ingredients
360g Butcher’s Selection British Chicken Breast Mini Fillets
2 garlic cloves, crushed
2cm piece ginger, grated
1tbsp reduced salt soy sauce
1tbsp fish sauce
1tsp honey
1tbsp rapeseed oil
1 shallot, finely chopped
½ red chilli, deseeded and finely chopped
1 stick lemongrass, chopped
200ml reduced fat coconut milk
3tbsp reduced fat smooth peanut butter
2tbsp peanuts, chopped
2 spring onions, thinly sliced
Method
1
Soak 12 wooden skewers in water.
2
Mix the chicken with half the garlic and ginger, the soy sauce, fish sauce and honey. Cover with clingfilm and refrigerate while you make the sauce.
3
Heat half the rapeseed oil in a small pan. Add the shallot, chilli, lemongrass and remaining garlic and ginger, cover with a lid and sweat for 8 mins until soft, stirring occasionally.
4
Add the coconut milk, bring to the boil and simmer for 5 mins. Mix in the peanut butter until well combined, pour into a dipping bowl and set aside.
5
Thread the chicken on the skewers.
6
Heat a griddle or frying pan on high. Add the remaining oil and brown the chicken skewers on all sides. Cook on medium for 8-10 mins more, turning occasionally, until the chicken is done.
7
Serve with the satay dipping sauce and sprinkle with the peanuts and spring onions.