Chicken Satay Skewers

"'I hate chicken satay', said no one EVER. Except maybe someone that has a peanut allergy. So lucky for them, my version is peanut free! It's super easy to knock together and the kids will love it." INGREDIENTS: For the skewers... 1 kg chicken breasts 1/4 cup of coconut milk 1 teaspoon turmeric powder 2 tablespoons coconut sugar 1 teaspoon coconut aminos (just use tamari if you can't find these) For the satay sauce... 1/2 cup almond butter 1 cup coconut milk Thumb size piece of ginger, grated 2 tablespoons coconut aminos 1 1/2 tablespoons coconut sugar 1 teaspoon fish sauce 1 teaspoon turmeric powder 1 teaspoon curry powder 1 teaspoon onion powder 1/2 teaspoon chilli flakes Juice of 1 lime Cut the chicken into large chunks and thread onto wooden skewers (I made 7 sticks). Mix the remaining ingredients in a bowl and pour over prepared skewers, coating well. Leave to marinade for a few hours. When you're ready to cook the skewers, preheat oven to 200 degrees. Place the skewers on a foil-lined tray and bake for approximately 20 minutes. While the chicken is cooking you can whip up the sauce. Place all ingredients in a small saucepan and combine well over a medium heat. Simmer for 4-5 minutes until sauce thickens. Sauce will thicken more on standing.

By Holly Purdy, InnerFight foodie and coach

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