Serves: 4

Nutritional Information Per Serve:

  • Calories 264
  • Protein 36 g
  • Fat 12 g
  • Carbs 3 g


  • 1 tbsp coconut oil
  • Juice of 1 lime (around 2 tbsp)
  • 1/2 tsp crushed dried chilli flakes
  • 2 tsp dark soy sauce
  • 3 boneless, skinless chicken breasts (around 175g), cut into 16 long, thin strips
  • lime wedges, to serve
  • 1 green chilli, sliced (optional)

Ingredients For Satay Sauce:

  • 60g no-added-sugar crunchy peanut butter (around 4 tbsp)
  • 1 tbsp dark soy sauce
  • 15g fresh root ginger, peeled and finely grated


  1. Have ready 15x20cm bamboo skewers, soaked in water for 15 minutes (or metal skewers if cooking on the barbecue or under the grill).
  2. Melt the oil in a small saucepan very gently then pour into a medium bowl. Add the lime juice, chilli flakes, soy sauce and a good grinding of black pepper. Mix well. Add the chicken strips and toss everything together well.
  3. Thread the chicken on to the skewers. Work quickly as the lime juice will start ‘cooking’ the chicken and the coconut oil could solidify.
  4. Place a large non-stick frying pan over a medium-high heat and cook the chicken for 3-4 minutes on each side, depending on thickness, or until lightly browned and cooked through.
  5. Meanwhile, to make the satay sauce, place the peanut butter in a small saucepan with around 4 tbsp water, the soy sauce and grated ginger. Heat gently, stirring constantly until the peanut butter softens and the mixture becomes glossy and thickened. Add a little more soy sauce or water to taste, if needed.
  6. Serve the chicken with lime wedges, chilli, if using, and the warm sauce in individual dipping bowls or simply drizzled over.