- 5 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 160ml can coconut cream
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp mango chutney
- zest 1 lime, plus wedges to serve
The same shape, but smaller than…
- 4 skinless chicken breasts, cut into chunky pieces
- 300g pack chopped mango
- 2 carrots, grated or julienned
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- handful coriander leaves (optional)
- 4 wraps, warmed
In a large bowl, mix the peanut butter, coconut cream, soy, mango chutney and lime zest. Spoon half into a serving bowl and set aside. Add the chicken pieces to the large bowl and toss everything well to coat. Can be left to marinate in the fridge for up to 24 hrs.
Thread the chicken onto skewers (you should make 4-6), alternating the chunks with pieces of mango. Place on a baking tray lined with foil. Heat the grill to high and cook the skewers for 5 mins each side until the chicken is cooked through and starting to char on the edges. Serve in warm wraps with bowls of carrot, coriander, extra satay sauce and lime wedges for squeezing over.
If your kids don't like sauce...In general, lots of children don’t like food to be covered in sauce, so having it in a little bowl on the side is a great way for them to try a little and still enjoy their dinner. Letting children assemble their own dinner gives them the choice of how much of this or how little of that they try.