Sunday, 3 January 2016


Serves 6 - Total 29 Smartpoints (5 Smartpoints per serve -WWYourWay)

1kg chicken breast, cubed (0sp)
1tsp turmeric (0sp)
1 1/2 tsp honey (2sp)
1 tbsp peanut oil (6sp)
2 cloves garlic, crushed (0sp)
1 1/2 tbsp salt reduced soy sauce (0sp)
250ml can Ayam Satay Sauce (19sp)
1/4 cup reduced fat coconut milk (2sp)
2 red capsicums, cut in pieces (0sp)
1 large brown onion, cut in pieces (0sp)
1 can of pineapple chunks, drained (0sp)
18 wooden skewers

In bowl mix turmeric, honey, oil, garlic and soy sauce.  Stir through diced chicken and cover.  Refrigerate for at least 1 hour to marinate.

Thread chicken, capsicum, pineapple and onion onto skewers.  I usually get three to four pieces of chicken to each skewer.

Cook skewers on a BBQ or grill over medium heat until chicken is cooked through. Place skewers on a plate once cooked.

In a small saucepan combine satay sauce and coconut milk. Heat through until hot. Pour sauce over cooked chicken skewers and serve.

I like to serve this dish with basmati rice with diced shallots mixed through. (3 smart points for 1/2 cup of cooked basmati rice).

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