For the sauce
4 tbsp peanuts or cashew nuts, lightly toasted in a dry frying pan and finely chopped
4 tbsp sugar-free crunchy peanut butter
2 tbsp groundnut oil or untoasted sesame oil 2 tbsp water
2 garlic cloves, crushed
2 heaped tbsp root ginger, peeled and grated 1 tbsp finely chopped mild red chilli
3 heaped tbsp finely chopped fresh coriander
4 spring onions, very finely sliced 1–2 tsp tamari or soy sauce
2–3 tbsp toasted sesame oil juice of 1 lemon or 2 limes
For the chicken
500g (1lb 2oz) skinless, boneless chicken thigh fillets, cut into bite-sized pieces
2 tbsp medium or mild (not extra virgin) olive oil 1 tbsp tamari or soy sauce
- If you’re using wooden skewers, soak them for 30 minutes in
- Make the satay sauce by stirring all the ingredients, except the toasted sesame oil and lemon or lime juice, Alternatively, if you want to save time on the chopping and grating, whizz the ingredients together in a blender. Then add the reserved oil and juice little by little, testing for consistency and taste. Spoon the sauce into a small bowl.
- Preheat the grill to a high Place the chicken in a bowl, drizzle with the oil and tamari or soy and mix to coat. Thread the chicken onto the skewers.
- Grill the chicken for around 10 minutes, turning occasionally so that it cooks evenly, until the meat is cooked through and the juices run Divide the skewers between four plates and invite guests to help themselves to the sauce.
Gluten-free, wheat-free if you use tamari, dairy-free • The sauce can be made in advance and the skewers can be prepared and then chilled until you’re ready to grill them
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