COOK’S NOTES

PEANUT-FREE SATAY CHICKEN SKEWERS

We used a peanut-butter-style, nut-free butter made from roasted sunflower seeds – available in smooth and crunchy varieties from health-food stores, some larger supermarkets and online. If you want to cook the rice from scratch, you will need 2/3 cup jasmine rice to serve four.

SERVING SUGGESTION

Stir-fried Asian greens

Serves 4

Prep + cook time: 30 minutes

• 1/3 cup (95g) nut-free butter

• 270ml can coconut milk

• 2 tbsp tamari sauce

• 2 tbsp sweet chilli sauce

• 2 tbsp lime juice

• 2 tbsp tamari sauce, extra

• 1 tsp sweet chilli sauce, extra

• 12 chicken tenderloins (640g)

• 200g snow peas, trimmed, sliced

• 450g packet microwave jasmine rice

• 2 tbsp fresh coriander leaves

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

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

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

4. Microwave the rice according to packet directions.

5. Serve the chicken on rice together with snow peas and satay sauce. Sprinkle with coriander.

Per serve 35g total fat (16.5g saturated fat); 2737kJ (654 cal); 36.8g carbohydrate; 46.1g protein; 2.9g fibre