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Marmite Peanut Butter Chicken Satay
A cluckin' tasty recipe for chicken satay, using Marmite Peanut Butter for that extra umami twist.
PREPARATION TIME:
10 Minutes
SERVES :
4
INGREDIENTS:
- 2 small chicken breasts
- 2 tbsps Marmite crunchy peanut butter
- 2 tbsps coconut milk
- 2 tbsps sweet chilli sauce
- 1 small red chilli
- 1/4 bunch coriander
- 2 heads pak choi
- 1 lime
METHOD:
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Slice the chicken breast into 6-8 strips. Or, for a vegetarian alternative, swap out the chicken for The Vegetarian Butcher 'What the Cluck'.
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Mix together the Marmite Peanut Butter Crunchy with the coconut milk and sweet chilli sauce. Place half to one side in a pot, ready for dipping the chicken once cooked.
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Use the remaining peanut butter mix to coat the chicken and thread onto skewers. Leave to marinate for 1 hour.
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Once marinated, drizzle the skewers with a little oil and cook for 12-15 mins at 190 degrees celcius, until cooked and piping hot. Alternatively, cook on a bbq over medium heat for 5 mins each side, until cooked and piping hot.
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Whilst the chicken cooks, steam the pak choi
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Serve the cooked chicken over the steamed pak choi, with chopped coriander and chilli to garnish. Add the dipping sauce and a wedge of lime to finish.
