Leah Itsines · leahitsines.com.au

Chicken Satays

A simple dinner that packs the punch with flavour! I absolutely love these because the sauce is delicious and it's so quick and easy to make. Say seeeeyyyaaa to store bought satay sauce!! You don't need those in your life once you've made your own as good a...

Serves4Prep15 minutesCook10 minutesTotal25 minutes

ingredients

750g chicken thigh fillets, excess fat trimmed
1/3 cup coconut milk
1/4 cup nut butter
1 tbsp fish sauce
1 tbsp massaman curry paste
1 large garlic clove, crushed
1-2 tbsp lime juice
10 bamboo sticks, soaked in water
Salt and pepper
1 tbsp olive oil
Fresh coriander to serve

method

Thread the chicken through the bamboo sticks and coat with a small pinch of salt and pepper. Leave in the fridge.
In a small mixing bowl, add coconut milk, nut butter, fish sauce, massaman curry paste (can use yellow or red if you don't have it!), garlic and lime juice. Use a whisk to combine, to ensure the nut butter mixes in.
On a hot pan, heat a small splash of olive oil over a medium to high heat.
Cook the chicken skewers for 3 minutes on all sides, or until cooked through with no pink in the centre (75°C).
The satay sauce can either be layered over the top, or heated! If you prefer it heated, heat in a small saucepan over medium heat for 2-3 minutes.
EAT!