This is a marinade and dipping sauce that you will want to serve with everything. We have served it with lean chicken skewers for a delicious low carb meal. These Chicken Satay Skewers take just a few minutes to prepare and they might just be our favourite way to eat peanut butter.
Happy Peanut Butter Lovers Day everyone! Yes, the 1st of March is National Peanut Butter Lovers Day and we are definitely celebrating. Whilst usually peanut butter would go in to a sweet recipe, we love it in a savoury dish and the thick and slightly crunchy texture makes a great dipping sauce.
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Shall we show a little bit of love for peanut butter first? It gets such a reputation for being unhealthy, but that’s because most people buy jars of ready made peanut butter that have loads of palm oil, salt and sugar added, and then they are eating half a jar at a time. Sure, if you do that then it is pretty unhealthy.
But, peanut butter is SO easy to make yourself if you have a decent quality food processor. Just add the peanuts and blend until smooth. No oil, sugar or salt needed. Then, exercise control around it and stick to a healthy portion each time. I know, I know, that means not just throwing a spoon in and going crazy! Peanuts are rich in monounsaturated fats, which are great for a healthy heart, and they are also a good source of vitamin E and folate. They are also as rich in antioxidants as fruit, so that’s all the convincing we need to eat more peanut butter.
The use of peanuts dates back to the Aztecs and they used to make a peanut paste to help with toothache. However, it wasn’t until 1884 that peanut butter was patented in Canada – it was ground up until it formed a butter/lard like consistency and was the start of peanut butter as we know it today. No longer widely used as a tooth ache remedy (I’m sure someone still does somewhere), it goes great in a sandwich, and to make a satay.
In the US, they consume $800 million worth of peanut butter a year and its popularity in the rest of the world is rising too. You can make a butter out of any nut and the likes of cashew and almond butter are really popular, but peanut butter will always be a classic and I think it’s best in a sauce because of how smooth it is.
Not only do these make a great addition to a party food table, but they make a delicious light meal too. If you want something a bit more filling, then serve it with some rice. But the light green salad was plenty to go with this. The salad is just some cucumber ribbons with rocket (arugula) lettuce and a dressing of olive oil, white wine vinegar, salt, pepper and lime juice.
If you don’t eat meat, then do try these with tofu as it works really well. We can’t wait to try these on the BBQ too once the weather gets a bit warmer.
Chicken Satay Skewers
- 2 Chicken breasts, diced
- 125 ml Light coconut milk
- 2 Garlic clove, crushed
- 2 tsp Fresh ginger, finely chopped
- 1 tbsp Honey
- 1 tbsp Soy sauce
- 0.5 Lime (juice only)
- 0.5 tsp Curry powder
- 4 tbsp Light coconut milk
- 80 ml Water
- 3 tbsp Peanut butter
- 1 tbsp Soy sauce
- 1 tsp Chilli sauce (or to taste)
- Juice of half a lime
- Firstly, put all the skewer ingredients (except the chicken) in a bowl and whisk until smooth.
- Put the diced chicken in a sealable bag and pour in the mixed liquid. Marinate in the fridge for at least 30 minutes (it can be left for 2-3 hours).
- While the chicken is in the fridge, make the satay sauce by simmering all the ingredients in a pan until the desired consistency is achieved.
- Once the chicken has marinated, thread onto skewers and grill for 15 minutes, turning half way through.
- Finally, serve the skewers with the satay sauce as a dip.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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