Satay Chicken (Healthier Option)

Satay chicken was on the menu tonight, this recipe can be adapted by turning them into chicken satay skewers, just cook the chicken on skewers separately and add the sauce at the end. I prefer to remix some of my favourite take-aways from time to time and it means I know exactly what I’m putting in my food and making healthier options such as using natural peanut butter. You can use whichever veg you fancy, go crazy with it, onions, broccoli, carrots. Here’s how I cooked mine this evening, have a go and let me know how you find it:

Ingredients

• 1.5 cups of coconut milk
• 2 table spoons of coconut oil
• 4 table spoons of peanut butter
• Half a cup of wholemeal flour
• Diced chicken
• 1/2 green pepper
• 8 small tomatoes chopeped
• 1 table spoon of cinnamon
• (optional) 2 table spoons of brown sugar
• 4 table spoons of soy sauce (low sodium)
• Salt

Directions

Dice veg, put in pan of coconut oil (1 table spoon)

Wash your diced chicken with lemon and water, season chicken with 2 table spoons of soy sauce, salt and optional All Purpose Seasoning (keep the seasoning light).

Add chicken and 1 table spoon of coconut oil to the pan with the veg

Put coconut milk in a separate pot and on a medium to high heat, add 4 table spoons of natural peanut butter (I used clearspring’s organic peanut butter) half a cup of flour and a table spoon of cinnamon.

When milk appears to boil take it off the heat and whisk the peanut butter into the milk, the peanut butter will take some time to melt, add the optional brown sugar and stir. You may want to add brown sugar as natural peanut butter is not sweet and does not contain sugar.

Put the peanut mixture back on a medium heat and stir for 3 minutes, it should develop a thick but smooth consistency.

Pour the sauce onto the chicken and stir on a low heat for 10 minutes then serve with what ever you fancy