• 16servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless chicken breasts , each cut into 4 or 5 long strips

  2. 1 tbsp sunflower oil , plus extra for brushing

  3. 1 cloves garlic , finely chopped

  4. 1/2 red chillies , seeds removed, finely chopped

  5. 5 cm piece root ginger , peeled and finely grated

  6. 200 ml coconut milk

  7. 3 tbsp soy sauce

  8. 2 tbsp tahini

  9. 1 lime , juice only

  10. 2 tbsp toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Thread each chicken strip onto a bamboo skewer and set aside.

  2. Heat the oil in a small saucepan over a medium heat and fry the garlic, chilli and ginger together for 1 minute. Add the coconut milk, soy sauce, tahini and lime juice and bring to the boil then reduce the heat to low and simmer, stirring, for 3-4 minutes until the sauce thickens. Remove from the heat.

  3. Heat a griddle pan over a high heat, brush the chicken lightly with oil then griddle for 3 minutes on each side, or until cooked through.

  4. Transfer to a serving plate, pour over the satay sauce and sprinkle with the sesame seeds. Serve.


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