An exotic South East Asian mix. Irresistible.
Serves 2
2 boneless, skinless chicken breasts
1 garlic clove, crushed
1/2 red chile, seeded and chopped
2 tbsp soy sauce
1 tbsp coconut oil
6 wooden skewers, soaked in water
For the satay sauce:
2 tbsp coconut oil
2 spring onions, diced
1 garlic clove, crushed
1/2 red chile, seeded and chopped
3 tbsp peanut butter
1/2 tbsp fish sauce
1/2 cup coconut milk
To make the kebabs, slice each chicken breast into 3 long strips and then dice each strip, aiming to get 12 to 15 cubes from each. Make a marinade in a bowl by mixing the garlic, chile, soy sauce, and oil. Toss the chicken pieces in the marinade, making sure they are well coated. Cover them with plastic wrap and leave them in the fridge overnight.
When you are ready to eat, thread 4 or 5 cubes onto each wooden skewer, season them with salt and pepper, and place them under a hot broiler for 12 to 15 minutes, turning every 3 to 4 minutes.
Meanwhile, to make the sauce, put a pan on medium heat, add the oil, and sauté the spring onions, garlic, and chile for 3 to 4 minutes, or until they are soft. Add the peanut butter and fish sauce and keep stirring for another 2 minutes. Transfer the mixture to a food processor, add the coconut milk, and blend to a smooth paste.
Taste the sauce and add a splash of soy sauce if you wish. Serve the kebabs on a bed of arugula with the dipping sauce on the side.
• CALORIES 460
• PROTEIN 33G
• FAT 44G
• FIBER 2G
• CARBS 10G