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Satay chicken skewers

Makes 8-10 skewers

• 500g skinless chicken breast fillets
• 3 shallots

Satay sauce:

• 1/4 cup fresh peanut butter
• 2 teaspoons soya sauce
• 1 teaspoon lemon juice
• 1-2 teaspoons Equal Spoonful or sugar
• 1 clove garlic, crushed
• 1 teaspoon sweet chilli sauce, or to taste

Cut chicken into 2cm cubes. Peel shallots and cut into 3-4cm batons. Combine satay sauce ingredients in a bowl and mix to a smooth paste. Add a little water if necessary to make a sauce consistency. Add chicken, cover and refrigerate for about 30 minutes. Soak bamboo skewers in cold water for 20 minutes.

Remove chicken from marinade and thread onto skewers alternately with shallots. Cook chicken on a pre-heated grill, brushing occasionally with leftover marinade, for 6-8 minutes or until chicken is cooked.

Nutrition information: per skewer
KJ 575 Cal 137 Fat (g) 8 Fibre (g) 1 Carbohydrate (g) n/a

Updated recipe section funded by the Diabetes Foundation.