Special Diet

Chicken and Vegetable Satay

cook 20 mins
Tags: Gluten free
  • 125 ml (4 fl oz) tamari soy sauce
  • 3 tablespoons smooth peanut butter
  • 2 chicken breasts, cut into strips
  • 4 large mushrooms, halved
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 courgette, halved and sliced
  • ½ Chinese lettuce, shredded
  • 2 carrots, peeled and grated
  • 25 g (1 oz) bean sprouts
  • small handful of coriander leaves
  • 2 teaspoons sesame oil
  • juice of 1 lime
  • 2 tablespoons sesame seeds, toasted, to serve
  • In a large bowl, mix together the tamari, peanut butter and 2 tablespoons water.
  • Toss the chicken and mushrooms, peppers and courgette in the peanut mixture and thread onto 8 satay sticks that have been soaked in water to prevent burning.
  • Place under a preheated hot grill and cook for 12–14 minutes, turning regularly, until the chicken is cooked through.
  • Meanwhile, toss together the lettuce, grated carrot, bean sprouts and coriander leaves with the sesame oil and lime juice.
  • Serve the satay with the salad, sprinkled with toasted sesame seeds.
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