Fast 800 recipes Satay chicken - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 recipes Satay chicken By You Magazine - June 9, 2019 We like cooking these on a ridged griddle, but you can also cook them on the barbecue or under the grill. They’re delicious hot or cold and make a great portable meal. Serve with a mixed salad. Smith & Gilmour SERVES 4 1 tbsp coconut or rapeseed oil juice of 1 lime (around 2 tbsp) 1/2 tsp crushed dried chilli flakes 2 tsp dark soy sauce 3 boneless, skinless chicken breasts (each around 175g), cut into 16 long, thin strips lime wedges, to serve 1 green chilli, sliced (optional) FOR THE SATAY SAUCE 60g no-added-sugar crunchy peanut butter (around 4 tbsp) 1 tbsp dark soy sauce 15g fresh root ginger, peeled and finely grated 1. Have ready 16 x 20cm bamboo skewers, soaked in water for 15 minutes (or metal skewers if cooking on the barbecue or under the grill). 2. Melt the oil, if using coconut, in a small saucepan very gently then pour into a medium bowl. Add the lime juice, chilli flakes, soy sauce and a good grinding of black pepper. Mix well. Add the chicken strips and toss everything together well. 3. Thread the chicken on to the skewers. Work quickly as the lime juice will start ‘cooking’ the chicken and the coconut oil could solidify. 4. Place a large, lightly greased griddle or nonstick frying pan over a medium-high heat and cook the chicken for 3-4 minutes on each side, depending on thickness, or until lightly browned and cooked through. 5. Meanwhile, to make the satay sauce, place the peanut butter in a small saucepan with around 4 tablespoons water, the soy sauce and grated ginger. Heat gently, stirring constantly until the peanut butter softens and the mixture becomes glossy and thickened. Add a little more soy sauce or water to taste, if needed. 6. Serve the chicken with lime wedges, chilli, if using, and the warm sauce in individual dipping bowls or simply drizzled over. ON 5:2 NON-FAST DAYS Increase your portion size and dish up with small servings of brown rice. NUTRITION PER SERVING CALS 264, PROTEIN 36g, FAT 12g, FIBRE 1g, CARBS 3g SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved