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Method

• Soak the skewers in water for 30 minutes to stop them from going black when you grill them.

• Mix the marinade: Peel and grate the ginger, crush the garlic, and put in a bowl along with the lime juice, soy sauce, honey and peanut butter. Whisk together.

• Bash the chicken: Put the chicken breasts in a sealable plastic bag. Use a mallet or rolling pin to bash the chicken breasts until they are about ½ cm thick.

• Marinate the chicken: Slice each chicken breast into 5 strips and toss them into the marinade. Leave for 10 minutes. Wash your hands.

• Meanwhile, make the sauce: Put the peanut butter, coconut

milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in 1 tsp of the leftover lime juice and set aside.

• Thread and cook the chicken: Thread the chicken strips onto skewers and put on a foil-lined baking sheet. Wash your hands well. Grill for 5 minutes, then turn and grill for another 5 minutes until the chicken is cooked through. • Dip the chicken in the sauce and enjoy.

Information Suitable for freezing

Learn to make these everyday favourites – with healthy and

fresh ingredients – that the whole family will enjoy.

annabel karmel presents

Chicken Satay Skewers

You could also make this dish with prawns (2 large raw prawns per skewer) or strips of beef.

Ingredients 2 chicken breasts Wooden skewers

• For the marinade

Small piece of ginger, about ¼ tsp 1 clove garlic

Juice of a lime (set aside 1 tsp) 1 Tbsp soy sauce 1 Tbsp runny honey

1 Tbsp peanut butter (smooth)

• For the sauce

100g peanut butter (crunchy) 75ml coconut milk 75ml water

1 Tbsp sweet chilli sauce 1 tsp soy sauce

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