Chicken satay skewers
With 40g of protein per portion, these succulent and flavourful chicken satay skewers will keep you fuller for longer. Recipe and image courtesy of No-Nonsense Nutrition by Dominique Ludwig (£26, Bluebird). Photography: Smith & Gilmour
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Serves: 4
Ingredients
- 400g chicken breasts, cut into bite-size cubes
- 2 tbsp plain yoghurt
- 1 tsp each of ground turmeric and ground cumin
- 2 tsp freshly grated ginger
- 2 garlic cloves, crushed
- 20ml tamari (or soy sauce if not GF)
- Juice of 2 limes, plus zest of 1 lime
- 50ml coconut milk
- 4 tbsp peanut butter
- 2 tsp honey or maple syrup
- 1 tsp sriracha sauce
- 200g each of red cabbage and white cabbage, finely sliced
- 200g mixed salad leaves
- 200g tomatoes, chopped
- 150g frozen edamame beans
- 200g sugar snap peas
- 30ml lemon juice
- ½ tsp sea salt
- 30ml extra virgin olive oil
- ½ tsp Dijon mustard
Method
Step 1
In a bowl, combine the chicken, yoghurt, spices, ginger, garlic, 10ml tamari (or soy sauce), and juice and zest of 1 lime. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes (or up to 2 hours). If using wooden skewers, soak them in water.
Step 2
Shake the tin of coconut milk, then measure out 50ml. Mix all the sauce ingredients together (the coconut milk, peanut butter, 10ml tamari/soy sauce, honey/maple syrup, sriracha sauce and juice of 1 lime), until smooth, with a good dipping consistency.
Step 3
Put the cabbage, salad leaves and tomatoes into a large bowl. Heat a small pan of water and cook the edamame beans for 3-5 minutes, adding the sugar snap peas for the last 2 minutes. Drain immediately and run under cold water to cool and stop the cooking process. Add to the salad and toss to combine.
Step 4
Preheat the grill to medium-hot. Thread the chicken onto the skewers and grill for 5-6 minutes per side, until cooked through.
Step 5
Shake the lemon juice, salt, oil and mustard together in a small jar and pour over the salad. Serve alongside the chicken skewers and dipping sauce.
