Peanut-free Satay Chicken Skew­ers

SERVES 4 PREPA­RA­TION 20 MIN­UTES COOK­ING 10 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

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.

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