Chicken satay skewers

Chicken satay skewers

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Just a few simple ingredients are needed to create these low-kilojoule chicken satay skewers.

The ingredient of Chicken satay skewers

  1. 270ml can light coconut milk
  2. 1/2 cup firmly packed reduced-fat chunky peanut butter
  3. 1/4 cup Trident sweet chilli sauce
  4. 1 tablespoon salt-reduced soy sauce
  5. 8 (600g) chicken tenderloins, trimmed
  6. White long-grain 90-second rice, to serve
  7. Steamed vegetables, to serve

The instruction how to make Chicken satay skewers

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Place coconut milk, peanut butter, sweet chilli sauce and soy sauce in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds. Stir. Microwave for 1 minute 30 seconds or until mixture is smooth. Transfer three-quarters of the mixture to a heatproof jug. Cover with foil to keep warm.
  2. Thread chicken onto skewers. Place skewers on a baking tray lined with foil. Brush with coconut milk mixture. Bake for 15 minutes. Turn skewers. Brush with coconut mixture. Bake for 15 minutes or until browned and cooked through.
  3. Serve skewers with remaining coconut milk mixture, rice and vegetables.

Nutritions of Chicken satay skewers

fatContent: 474.893 calories
saturatedFatContent: 20.9 grams fat
carbohydrateContent: 6.9 grams saturated fat
sugarContent: 28.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42.2 grams protein
sodiumContent: 120 milligrams cholesterol

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