These satay strips are high in protein and come with a lovely dipping sauce. You'll need 10 bamboo skewers to serve the chicken strips on.


For the skewers

  • 2 chicken breasts
  • small piece of fresh ginger
  • 1 clove of garlic
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • 1tbsp Runny honey
  • 1t sp peanut butter

For the sauce

  • 100g peanut butter (crunchy)
  • 75ml coconut milk
  • 1 tbsp sweet chilli sauce
  • 1 tsp soy sauce


  • STEP 1

    Soak the skewers in water for 30 minutes to stop them from scorching when grilling.

  • STEP 2

    Mix the marinade. Peel and grate the ginger (you should have about ¼ tsp), crush the garlic and put in a bowl along with the lime juice, soy sauce, honey and peanut butter and whisk together.

  • STEP 3

    Marinate the chicken. Slice each chicken breast into 5 strips and marinate for about 30 minutes. Whilst the chicken is marinating, you can make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly, until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in 1 tsp of the leftover lime juice and set aside.

  • STEP 4

    Thread the chicken strips onto the skewers and put on a foil lined baking sheet. Grill each side for about 5 minutes or until the chicken is cooked through.

  • STEP 5

    Serve with the dipping sauce.

Annabel Karmel's #1 rated recipe app has over 650 simple and delicious ideas – and new recipes every week. It also gives you exclusive access to meal planners, shopping lists, an allergy tracker, and a listen-along weaning guide. Download it from the App Store or Google Play and start your FREE TRIAL.