The finished recipe. Chicken Satay Skewers with Peanut SauceIngredients 1 to 6. 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.)Ingredients 7 to 11. 30 ml Reduced-fat coconut milk, tinned. A pinch Chilli flakes. 100 g Cucumber. 30 g Red onion. A splash Rice vinegarStep 1. Marinate the chicken in half the tamari, the curry powder, garlic and half the lime for an hour.Step 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.Step 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.Step 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.
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