- 1 large chicken breast, cut into 9 chunks
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- 1 tsp rapeseed oil
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- 1 small garlic clove, crushed
- 1 ½ tbsp smooth cashew nut butter
- 1 tsp reduced salt soy sauce
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- ½ tsp honey
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- 50ml coconut milk mixed with 2 tbsp water
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- basmati rice and steamed Tenderstem broccoli, to serve
Heat the oven to 180C/160 C fan/gas 4. Feed the chicken chunks onto 3 lolly sticks. Arrange on a tray and cook in the oven for 8-10 mins or until cooked through.
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.
Serve the chicken lolly sticks with a spoonful of dip, Tenderstem broccoli and rice.