Ingredients
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.
Serve with stir-fried asian greens. You need to cook â…” 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.
Note
