4 Chicken Breasts
1 400g Can Coconut Milk
2 Teaspoons Worcestershire Sauce
8 Tablespoons Crunchy Peanut Butter
2 Lemons
2 Carrots (cut into ribbons using a potato peeler)
1/2 Cucumber (cut into ribbons using a potato peeler)
50g Dry Roasted Peanuts
4 Warm Nan Breads
Tabasco Sauce (optional)
Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin (or something heavy)
1 Plastic Food Bag
1 Shallow Dish
8 Bamboo Skewers
The Good Bit
- Pre heat your grill to high. Place each of the breasts in the food bag and bat them out as thin as possible with the rolling pin, take out and cut in half lengthways.
- In the mixing bowl, mix together the coconut, peanut butter and Worcestershire sauce (Tabasco as well if using) then pour into the shallow dish. Toss in the chicken strips, coating well them thread each one onto a skewer and cook under the grill until well browned all over.
- Heat the remaining satay sauce with a dash of water and squeeze in the juice from 1 of the lemons. Warm your nans to the packet instructions.
- To serve, on each nan pile some of the carrot and cucumber ribbons with a splash of lemon juice from the other lemon, place on top 2 chicken skewers and drizzle over some of the peanut sauce.
