Servings
4
Prep time
Cook time
Recipe
Ingredients
- 450g skinless chicken thighs
- Wooden skewers
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp brown sugar
- 1 tsp garlic-infused olive oil
- 200mL coconut milk
- 75g peanut butter
- 1 tbsp soy sauce
- 2 tsp curry powder (no onion or garlic)
- ½ tsp chilli powder (optional)
- 1 tbsp Kfibre
Method
- Preheat oven to 220°C.
- Marinade the chicken: combine soy sauce, peanut butter, brown sugar and garlic-infused olive oil in a dish and whisk to mix together. Cut chicken thighs into strips and toss in the marinade. Place aside for about 20 mins.
- Thread the marinated chicken on wooden skewers and place it in a single layer on a lined baking tray. Bake for 25 mins, turning once until golden.
- To make the satay, combine coconut milk, peanut butter, soy sauce, curry powder, chilli powder (if using) and Kfibre in a pot over low heat. Heat gently, constantly stirring until desired consistency is reached.
- Serve chicken skewers with satay dipping sauce.
- Tip: To make gluten-free, use gluten-free soy sauce and ensure curry powder is gluten-free.
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