3largechicken breastsCut into bitesize pieces. You should get 16 pieces from each breast
1tbsp spice mix
Spice Mix
1tbspturmeric
½tsp ground coriander
¼tsp ground cumin
¼tspground fennel
¼tspground ginger
½tsp garlic powder
1pinchsalt
Satay Sauce
1 onion
1thumb sized pieceginger
3garlic clovescrushed
1red chillivary to taste
3tbspsoy sauce
1tbsp fish sauceor 1 tbsp Worscestershire sauce
3tbspgranulated sweetener
Low Calorie Cooking Spray
600mlAlpro Coconut Drinklonglife
4tbspPB2 powdered peanut buttermade up to a paste with 8 tbsp of water
2tbspcornflour
Instructions
Spice Mix
Combine all spice mix ingredients into a bowl and set aside. We're going to use 1 tbsp to marinade the chicken & the rest in the sauce.
Chicken Skewers
Place the chicken into a non reactive bowl along with 1 tbsp of the spice mix, and mix well. Cover with cling film and leave in the fridge for 30 minutes
Pre-heat your oven to 200°C and soak the cocktail sticks in warm water for 10 minutes.
Thread 2 chicken pieces onto each one, and place on a baking tray and into the oven for 12 minutes
Satay Sauce
Fry the onion, garlic, ginger and chilli until the onion is soft
Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan
Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens