Chicken satay skewers

Chicken Satay Skewers

“‘I hate chicken satay’, said no one EVER. Except maybe someone that has a peanut allergy. So lucky for them, my version is peanut free! It’s super easy to knock together and the kids will love it.”


For the skewers…
1 kg chicken breasts
1/4 cup of coconut milk
1 teaspoon turmeric powder
2 tablespoons coconut sugar
1 teaspoon coconut aminos (just use tamari if you can’t find these)

For the satay sauce…
1/2 cup almond butter
1 cup coconut milk
Thumb size piece of ginger, grated
2 tablespoons coconut aminos
1 1/2 tablespoons coconut sugar
1 teaspoon fish sauce
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon onion powder
1/2 teaspoon chilli flakes
Juice of 1 lime

Cut the chicken into large chunks and thread onto wooden skewers (I made 7 sticks).
Mix the remaining ingredients in a bowl and pour over prepared skewers, coating well.
Leave to marinade for a few hours.

When you’re ready to cook the skewers, preheat oven to 200 degrees.
Place the skewers on a foil-lined tray and bake for approximately 20 minutes.

While the chicken is cooking you can whip up the sauce.
Place all ingredients in a small saucepan and combine well over a medium heat.
Simmer for 4-5 minutes until sauce thickens. Sauce will thicken more on standing.

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