Chicken Satay Skewers
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A recipe from our associate Gemma which was introduced during one of our Cooking with the K-Team zoom sessions!
Macros TBC
Ingredients
Satay Sauce
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200ml Coconut Milk
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1 Clove of Garlic
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75g Peanut Butter
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0.5 Tbsp Lemon Juice
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12ml Coconut Aminos
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0.5 Tsp Sweetener
Chicken Skewers
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Skewers (If wooden pre soak for at least 30 minutes)
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3 Chicken Breasts (600g approx)
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1 Courgette (150g approx)
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18 Button Mushrooms (150g approx)
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1 Bell Pepper (150g approx)
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Seasoning to Taste
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15ml Olive Oil
Directions
Add all the Satay ingredients to a Saucepan.
Simmer for 5 minutes, stirring continuously.
Allow to cool whilst making the kebabs.
Preheat your oven to 180c or Ninja Grill to 170c.
Cut each Chicken Breast into 8 even sized chunks.
Place into a bowl and drizzle the oil over with desired seasoning (I use our Chinese Spice Blend) and mix.
Cut the courgette and pepper into slices.
Add a button mushroom to the skewer and in turn add the courgette, pepper and chicken.
Finish off with another mushroom.
Place skewers into grill or oven for 15mins or until fully cooked.
Whist cooking, blitz the satay sauce in a small food processer to make it smooth.
Recipe Notes
We serve this dish with our choice of low carb veg rice eg cauliflower or swede.