Chicken Satay with Chilli Pesto Peanut Sauce

Name: Chicken Satay with Chilli Pesto Peanut Sauce
Prep time: THMS
Cook time: THMS
Ingredients: 12 x 18cm bamboo skewers; 400ml tin full-fat coconut milk - not light or reduced fat; ½ jar Sacla’ Vegan Chilli Pesto; 1 tbsp. mild curry powder; Salt to taste; 500g skinless, boneless chicken thighs, trimmed & cut into 36 pieces; 180g chunky or smooth peanut butter; 3 tbsp. lime juice, about 1 medium lime; 1 lime, cut into 4 wedges, optional; 1 tbsp. soy sauce; Few peanuts, chopped, optional

Serve these tender gluten-free chicken satay skewers with steamed Basmati rice for a more substantial meal.

Cook Time

45 mins

Serves

Ingredients

12 x 18cm bamboo skewers

400ml tin full-fat coconut milk - not light or reduced fat

½ jar Sacla’ Vegan Chilli Pesto

1 tbsp. mild curry powder

Salt to taste

500g skinless, boneless chicken thighs, trimmed & cut into 36 pieces

180g chunky or smooth peanut butter

3 tbsp. lime juice, about 1 medium lime

1 lime, cut into 4 wedges, optional

1 tbsp. soy sauce

Few peanuts, chopped, optional

How to make the recipe

Step 1

Immerse the skewers in a jug of water to stop them burning when under the grill. Leave for at least 1 hour or longer, if you can.

Step 3

Stir the coconut milk well to combine. Measure 60ml into a bowl for the marinade and put the remaining 340ml into a small pan for the peanut sauce.

Step 5

For the marinade, whisk 2 rounded tbsp. of the Sacla‚Äô Vegan Chilli Pesto, the curry powder and salt into the bowl of coconut milk. Mix in the chicken and leave to marinade.

Step 7

Whisk the peanut butter into the pan of 340ml of coconut milk until smooth. Add the remaining 4 rounded tbsp. Sacla‚Äô Vegan Chilli Pesto, the lime juice, soy sauce and salt. Simmer over a very low heat for 4-5 minutes until thickened, stir occasionally until it lightly coats the back of the spoon. Don‚Äôt boil! Set aside.

Step 9

Push 3 pieces of chicken onto each skewer so they‚Äôre just touching but not tightly packed. Place, spaced apart, on a foil-lined baking tray.

Step 11

Preheat the grill with the shelf up high. Grill the chicken for 4 minutes on one side, turn over and cook for 4-5 minutes until slightly charred and no pink remains in the middle. Serve with lime wedges.

Step 13

Reheat the peanut sauce for 1-2 minutes over a low heat. Add a splash of water if too thick, tip into a bowl, scatter with peanuts and serve with the chicken.