Ingredients
- 600g chicken breast fillet12 x 16cm long bamboo skewers
- 12 x 16cm long bamboo skewersFresh coriander leaves and chopped peanuts, to garnish
- Fresh coriander leaves and chopped peanuts, to garnish
- Fresh lime, to serve, optional
Satay Sauce
- ⅓ cup crunchy peanut butter
- ½ cup coconut milk
- 1 tablespoon sweet chilli sauce
- 2 teaspoons soy sauce
- 1½ tablespoons lime juice
Method
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Cut chicken breast lengthways into 1cm thick slices. Weave onto the bamboo skewers.
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Heat a large, oiled non-stick frying pan over a medium heat. Add chicken skewers in two batches. Cook for about 10 minutes, turning occasionally, or until cooked through.
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Meanwhile, make satay sauce. Whisk peanut butter, milk and sauces in a saucepan until combined. Cook, stirring over a medium heat, for about 2 minutes, or until thickened. Remove from heat. Stir in lime juice and enough hot water to reach the desired consistency.
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Pour hot satay sauce over skewers. Garnish with coriander and peanuts.
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Serve skewers with lime cheeks (optional).
