Chicken cashew satay


  • 1 large chicken breast, cut into 9 chunks
  • 1 tsp rapeseed oil
  • 1 small garlic clove, crushed
  • 1 ½ tbsp smooth cashew nut butter
  • 1 tsp reduced salt soy sauce
  • ½ tsp honey
  • 50ml coconut milk mixed with 2 tbsp water
  • basmati rice and steamed Tenderstem broccoli, to serve


  1.  Heat the oven to 180C. Feed the chicken chunks onto 3 skewers sticks. Arrange on a tray and cook in the oven for 8-10 mins or until cooked through.
  2. Meanwhile, heat the oil in a small saucepan. Add the garlic and cook for one minute. Stir in the nut butter, soy sauce, honey and coconut milk. Warm through.
  3. Serve the chicken with a spoonful of dip, Tenderstem broccoli and rice.

from BBC Recipes

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