Chicken Satay Skewers with Peanut Sauce
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Cut into long strips and threaded in a wave onto skewers. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tbsp (15 g) Tamari
1 tsp, about 2 g Curry powder
1 clove, about 3 g Garlic
Of a lime Lime juice
15 g Peanut butter (Fifteen grams is 90 kcal. It is the single biggest line after the chicken, and the sauce is thin enough at this amount to coat rather than smother. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
30 ml Reduced-fat coconut milk, tinned
A pinch Chilli flakes
100 g Cucumber
30 g Red onion
A splash Rice vinegar

METHOD
1. Marinate the chicken in half the tamari, the curry powder, garlic and half the lime for an hour.
2. Warm the peanut butter with the coconut milk, the rest of the tamari, the chilli flakes and the rest of the lime in a small pan, stirring, until it loosens into a sauce. Add water a spoon at a time if it seizes.
3. Grill the skewers under a hot grill for ten minutes, turning once, until the edges char and the strips are opaque all the way through.
4. Toss the sliced cucumber and onion with the vinegar and a pinch of salt, and serve alongside the skewers with the sauce for dipping.

Contains peanuts and soya.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Tamari rather than soy sauce keeps the gluten out; ordinary soy sauce is brewed with wheat. No dairy either.
A takeaway satay comes with a sauce that is mostly peanut and coconut cream, easily 300 kcal on its own. Thirty ml of reduced-fat coconut milk is 22.

Full recipe: https://www.getfuel8.com/recipes/chicken-satay-skewers-peanut-sauce
