What you’ll need
- Oven
- Large baking tray
- Baking paper
- Heatproof mat for the hot tray
- Large mixing bowl
- Mixing spoon
- Small dipping bowl
- Chopping board
- Knife
- Measuring teaspoon
- Measuring tablespoon
- Measuring jug
Before you start
Ingredients
For 2 servings. Tick off ingredients as you go.
- 2 chicken breasts
- 8 tablespoons smooth peanut butter
- 3 tablespoons coconut aminos labelled gluten-free and soy-free (or gluten-free soy sauce; this alternative contains soy)
- 2 teaspoons honey
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger
- 1 lime
- 2 teaspoons olive oil
- 75 ml water, added gradually as needed
How to make it
Allow about 15 minutes to prepare and 18–21 minutes to cook, plus optional marinating for up to 24 hours.
Mix the satay sauce
Put all the ingredients except the chicken and water into the large mixing bowl. Mix thoroughly with the mixing spoon. Gradually stir in the water, adding a little at a time until the sauce is slightly runny. Peanut butters vary in consistency, so you may not need all the water.
Set aside the dipping sauce
Before adding the chicken, transfer a generous tablespoon of sauce to the small dipping bowl. Add a dash more water for a slightly runnier consistency, suitable for dipping or drizzling. Put this bowl in the fridge until serving.
Prepare and coat the chicken
Cut the chicken breasts into strips on the chopping board. Add them to the sauce in the large mixing bowl. You can move straight on to cooking or leave the chicken to marinate in the fridge for up to 24 hours.
Prepare the oven and tray
Preheat the oven to its maximum setting, then reduce it to 250°C. Line the large baking tray with baking paper.
Bake the chicken
Spread the chicken evenly over the tray, keeping the marinade on it. Cook for 18–21 minutes and check that the chicken is thoroughly cooked.
Serve with the dipping sauce
Take the reserved dipping sauce out of the fridge and serve it with the chicken. I like this with saffron rice.
