Peanut-free Satay Chicken Skewers

SERVES 4 PREPARATION 20 MINUTES COOKING 10 MINUTES

1 / cup nut-free butter (see tip) 3 270ml can coconut milk 2 tablespoons gluten-free tamari, plus 2 tablespoons extra 2 tablespoons sweet chilli

sauce, plus 1 teaspoon extra 2 tablespoons lime juice 12 chicken tenderloins 200g snow peas, sliced 2 cups cooked jasmine rice 2 tablespoons coriander leaves stir-fried Asian greens

to serve

1. Heat a heavy-based saucepan on medium. Cook nut-free butter and coconut milk without boiling, stirring until smooth. Stir in tamari, sweet chilli sauce and juice. Cook, stirring, for 1 minute or until hot.

2. Combine extra tamari and extra sweet chilli sauce in a small bowl. Thread chicken onto 12 skewers and season. Cook chicken on a heated, oiled grill pan or barbecue for about 2 minutes each side or until cooked through. Brush with half the tamari mixture in the final minute.

3. Boil, steam or microwave snow peas until just tender. Combine with remaining tamari mixture until coated.

4. Serve chicken on rice with snow peas and satay sauce, sprinkled with coriander and accompanied with stir-fried Asian greens.