Gluten Free, Dairy Free, Red Meat Free, Soy Free, Chicken Satay

A fantastically moreish chicken satay. Fairly easy to make but incredible in taste!

“Low” Acid Rating.

Rating – Easy/Medium

Total “Working” Time Estimate: 33-35 mins

Prep Time: 15 mins
Marinade: 0 minutes – 24 hours
Cooking Time: 18-21 mins

Instructions

Prep

Step 1 – The Sauce

1. 1. Take all the ingredients listed, except the chicken, and place into the mixing bowl. Mix thoroughly with the mixing spoon.
   2. Now we want to slowly add the water into the mixture. Different peanut butters vary in consistency, so we can’t give an exact amount. Start slowly, mix in the water and then add more. We’re looking for a slightly runny consistency

Step 2 – The Dipping Sauce

1. 1. Remove a large table spoon of the sauce from the mixing bowl and place into the small dipping bowl you’ve got read.
   2. We want to add a dash more water to this. We’re looking for a slightly runnier consistency, good for dipping or drizzling onto the chicken
   3. Place this into the fridge for meal time!

Step 3 – The Chicken

1. 1. Get out your chopping board, knife and chicken. We now want to chop the chicken into strips
   2. Place the chicken into the large mixing bowl
   3. You can now marinate it for anywhere from 0 minutes to 24 hours. Depends on timings and preferences but this does work if you want to skip right onto the cooking part.

Cooking

1. 1. Pre-heat oven to the maximum
   2. Once the oven is pre-heated, reduce it’s temperature to 250 degrees C
   3. Place baking paper over the large baking tray.
   4. Dish out the chicken from the large mixing bowl (with the marinade on it) and evenly spread it out on the baking tray.
   5. Cook in the oven for 18-21 minutes
   6. Make sure the chicken is thoroughly cooked
   7. Remove the dipping sauce from the fridge, and serve up the chicken with a side of saffron rice

ENJOY!