Clare’s Satay Fake Away Skewers

Fancy a take away but want a slightly lighter version? then try my Fake Away Skewers. I love this  tasty, versatile peanut sauce not only as a dip for grilled satay skewers, but also for Stir Fried Rice or Noodles with Chicken and Peanut Sauce. The Satay sauce contains a little bit of heat, but you can cut back on this or eliminate it altogether if you wish. The sauce keeps for days in the fridge so make ahead of time for a simple go to sauce mid week. You also can thin the sauce with a little coconut milk, water, or chicken stock.

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Makes: 4 servings (main meal) 8 (starter)

Preparation Time: 30 minutes

Total Time:  50 minutes

Ingredients

• 4 Skinless / Boneless Chicken Breast Fillets
• 1⁄2 cup  peanut butter ( I used Almond Butter, reasons in week 6 Food & Activity Dairy)
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1 tablespoon chilli paste / I clove of minced Garlic (Fresh can be unpredictable heat wise hence opting for the paste option)
• 1⁄2 teaspoon fresh chopped  coriander
• 1 cup water
• 1 tablespoon freshly squeezed lime juice.

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PREPARATION

1/ In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, chilli, garlic and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, like double cream. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered in the refrigerator, for about 1 week.

2/ Then take the  chicken fillets and slice  into finger size lengths.  Thread onto skewers ( you can buy these in your supermarket or pick them up in your butchers.) then smother the chicken in your satay sauce, leave to sit for 30 minutes, place on a baking tray lined with baking parchment and grill, turning after 6-8 minutes and brushing with remaining sauce as you go.

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Tip: Soak the Skewer Sticks in water while you prepar all the other bits, this will help them not to burn under the grill

I served these with some sweet chilli Prawn Skewers and Brown rice for our Saturday Night ‘Fake Away’ I will add these recipes next week.

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Thank you for reading you FABULOUS people

❤ Clare with the Hair  ❤