For the last few years, I have had a go to chicken satay recipe which was essentially peanut butter and coconut milk. For me it was great but for others, it was too peanutty. So I decided to give a new recipe a go which can be seen below.
I am a total convert to this new recipe. It was incredibly easy and yet had so much flavour. I have served it with a salad, making it super healthy, but you could have it with rice or pasta instead (although you may need to increase the amount of sauce).
- 1 tbsp tamari (soy sauce)
- 1 tsp curry powder
- 1/4 tsp cumin
- 1 garlic clove, finely grated
- 1 chicken breast
- 1 tbsp peanut butter (crunchy or smooth – sugar-free is best)
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- Gem lettuce
- Coriander (although I didn’t use this as I’m not a fan)
- Combine the tamari, curry powder, cumin and garlic. Marinate the chicken in this mixture for as long as possible (if possible over night).
- Mix together the peanut butter, sweet chilli sauce and lime juice. Add a little water if you want the sauce to be slightly runnier.
- Cook the chicken in a frying pan with a little oil for around 5 minutes (make sure it’s cooked through).
- Prepare your salad. Add half the sauce to the salad and then add the chicken on top finishing with the rest of the sauce.
For me, this recipe is great as I love peanut butter. Unfortunately, for so many, peanuts and their products pose a huge health risk. Peanut, and other tree nut, allergies are the most common food allergy in adults and children. The reaction occurs when the body mistakenly identifies peanut proteins as something harmful an initiates an immune response. For many with the allergy, consuming any trace of peanut will have only a mild response, but some will suffer from anaphylaxis – a severe allergic response. Anaphylaxis can cause several serious problems including swelling of the airways which can be fatal. You can find out more about anaphylaxis here.