The chicken provides a great source of lean protein and the peanuts in the satay sauce are little energy-boosting powerhouses. They are packed with protein and good fats, as well as supporting balanced blood sugar levels, keeping little ones full of energy and helping them stay fuller for longer. Once cooked, the chicken becomes a delicious golden yellow with caramelised, crispy edges. The dipping sauce is a perfect combination of sweet maple, salty peanuts and tangy vinegar. It is incredibly moreish – you will be amazed at how quickly it disappears!
- 2 chicken breasts, cut into long slithers
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 onion, grated or finely chopped
- 1 tbsp unrefined sugar, maple or honey
- 8 wooden skewers
- Preheat the oven to 200C.
- Place your chicken pieces into a bowl or plastic bag and add all the spices, onion and sugar and massage into the meat. For a stronger flavour, leave for at least 30 minutes or in the fridge overnight (however if pushed for time you can cook them straight away).
- Lightly oil a baking sheet and place in the oven about 5 minutes before using so it can heat up.
- Next, take pieces of your marinated meat and weave through onto your skewers. Do not squash the meat up too much as it makes quite dense eating and takes longer to cook through. Place onto your preheated baking sheet and cook for 5 minutes, then turn and cook for another 5 minutes. They should take on a bit of a golden brown colour from the heat of the baking sheet. Always check the meat is cooked all the way through before serving.
Makes approx 8 skewers
This is best served warm and is great with our Green Rice.
Peanut Dipping Sauce
- 160g crunchy peanut butter
- 60ml maple syrup
- 20ml white wine vinegar
- A splash of water to loosen
- Simply place all the ingredients into a small saucepan, put on a gentle heat and stir. It will loosen a lot and become more sauce like as it warms however if you want it to be a touch runnier just add a splash of water. You can prepare this in advance and keep in an airtight container up to a couple of days in advance.