Us Brits love a good barbecue don’t we?
As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land.
This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with some Dairy Diary favourites.
Try this Chicken Satay recipe and then click over to Top Six Barbecue Favourites. at https://dairydiarychat.co.uk/2014/07/21/top-five-barbecue-favourites/
Chicken Satay with Indonesian-style Salad
Calories 325 per portion
Fat 13.6g (7.5g sat) per portion
Ingredients
- Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
- Peanut or satay cooking sauce 150-200g (5-7oz)
- Coconut milk 175ml (6fl oz)
- Lime 1, grated zest and juice of ½ and the rest cut into wedges
- Mixed vegetable stir-fry 350g pack
Instructions
- Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
- Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.
- Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.
- Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.
- Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.
- Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.
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