Ingredients

Method

• 1 can coconut milk
• 125 ml crunchy peanut butter
• 1/2 an onion, grated
• 1 T soya sauce
• 2 T brown sugar
• 1/2 t chilli flakes
• 1 garlic clove, crushed
• 400 g chicken breasts

Method

Ingredients

In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes.

Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Skin the chicken breasts, if needed, and chop into bite-sized pieces. 

Thread the chicken into skweres and cover with the satay sauce for 30 minutes. 

Grill over hot coals or in the oven for 5 minutes a side.