Chicken satay

With its amazing flavours, this is an absolute favourite with Willis and I. The take-away versions tend to be loaded with hidden extras and sugars, so I made it my mission to turn this delicious dish into a nutritious meal.

Serves 4-6

Ingredients

• 4 boneless, skinless chicken breasts, cubed or cut into bite-size pieces

For the satay

• 200ml coconut milk
• 6 tbsp natural peanut butter
• Thumb-sized piece of fresh ginger, peeled and grated (optional, but adds a little spice)
• 1 tbsp tahini
• 1 tbsp gluten-free soy sauce
• 1 tsp dried chilli flakes
• 10g Lucy Bee coconut oil, plus extra for frying
• Juice of 1 lime
• 1 garlic clove, peeled

Method

1. Put the satay ingredients into a blender and process until smooth, then transfer to a bowl.

2. Melt a little coconut oil in a frying pan over a high heat. Dunk each chicken cube into the sauce, before adding to the frying pan. Fry for 8–10 minutes, turning frequently, until cooked through. Once cooked, serve with brown rice and fresh vegetables.

3. VARIATIONS Instead of dunking the chicken cubes in the satay before frying, you can serve the satay alongside as a dipping sauce. For a barbecue, thread the chicken cubes onto skewers and cook for 8–10 minutes over a high heat.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.