Satay Chicken With Peanut Sauce

This has got to be one of the greatest discoveries I have recently made when it comes to healthy food.

A couple of weeks ago I had friends over for dinner and made a low fat Chinese feast! This was just one of the dishes but it will now be made as a part of a normal meal which also consisted of chow mein tonight.

Recipe (makes enough for 4 skewers)

For The Chicken

  • 375g of diced chicken
  • 2 tbsp of light soy sauce
  • 1 tbsp sweetener
  • 1 tsp of lazy garlic
  • 1 tsp of cumin

For The Sauce

  • 1 and a half tbsp of peanut butter (syn accordingly)
  • 60ml water
  • 1 tbsp of light soy sauce
  • 1 tbsp sweetener
  • 1 tbsp of low fat fromage frais
  • Half a tsp of lazy garlic (thoroughly drained of the vinegar)


Mix together the soy sauce, garlic, sweetener and cumin then coat the diced chicken with the sauce mix. Leave to marinate for at least 2 hours (I made mine in the morning ready for our evening meal). When ready, skewer the chicken pieces and either grill or I pop mine in the oven for 20-25 minutes on 180°.

While that’s cooking, make the sauce. Put the peanut butter and water in a pan over a medium heat and let it simmer for 5-10 minutes until it is smooth and slightly thicker. Add the garlic and remove from the heat completely to let it cool. Once slightly cooler, stir in the soy sauce, sweetener and fromage frais, mixing well. You can put it back on a low heat to warm through slightly more but keep stirring so it doesn’t separate.

Serve and enjoy!


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