Peanut-free satay chicken skewers

ingredients

• Peanut-free satay chicken skewers

  • 1/3 cup nut-free butter
  • 270 millilitre canned coconut milk
  • 2 tablespoon tamari
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon lime juice
  • 2 tablespoon tamari, extra
  • 1 teaspoon sweet chilli sauce, extra
  • 12 chicken tenderloins (640g)
  • 200 gram snow peas, trimmed, sliced
  • 2 cup (300g) cooked jasmine rice
  • 2 tablespoon fresh coriander leaves

method

• Peanut-free chicken skewers

  • 1

    Heat a small heavy-based saucepan over medium heat; cook nut-free butter and coconut milk, without boiling, stirring until smooth. Stir in tamari, sweet chilli sauce and juice; cook, stirring for 1 minute or until hot.

  • 2

    Combine extra tamari and extra sweet chilli sauce in a small bowl. Thread chicken onto 12 skewers; season. Cook chicken on a heated, oiled grill pan (or barbecue or grill) for about 2 minutes each side or until cooked through; brush with half the tamari mixture in the final minute of cooking.

  • 3

    Meanwhile, boil, steam or microwave snow peas until just tender. Combine snow peas with remaining tamari mixture until coated.

  • 4

    Serve chicken on rice with snow peas and satay sauce; sprinkle with coriander.

notes

Serve with stir-fried asian greens. You need to cook ⅔ cup jasmine rice for the amount of cooked rice needed. We used a peanut-butter-style, nut-free butter made from roasted sunflower seeds; available smooth and crunchy, from healthfood stores, some larger supermarkets and online.