CHICKEN SATAY

 

CHICKEN SATAY

Serves 6

Just over 1.5 Syns per serving. You really can't use Frylight in this recipe but, at least, the Syns are still low, even with the sesame oil! 

1kg skinless chicken breast, diced
Half tsp. freshly grated ginger - could use dried but not as nice in this recipe
1 tsp soy sauce
1 tsp. sesame oil - 2 Syns
3 tbsp. of the home-made satay sauce

Satay sauce:

1.5 tbsp. reduced fat peanut butter - 6 Syns
1 tbsp. dark soy sauce (reduced salt, if poss.)
1 tsp. sesame oil - 2 Syns
Quarter tsp. dried ginger
Quarter tsp. crushed garlic
Quarter tsp. red chilli powder

Mix together all the satay ingredients thoroughly.
Mix the ginger, soy sauce, sesame oil and 1 tbsp. of the home-made satay sauce together, add the diced chicken and leave to marinate for a minimum of two hours, covered, in the fridge.
Spray a wok or large non-stick frying pan with Frylight. Stir-fry the diced chicken until thoroughly cooked through.
Lovely served with jasmine rice and garnished with diced cucumber.