• 2 garlic cloves, crushed and chopped
  • 1 fresh chilli, deseeded and chopped
  • 30ml rapeseed oil
  • 200ml coconut milk
  • 2 tbsp light brown sugar
  • 3 tbsp crunchy peanut butter
  • 6 chicken breasts, cut into long strips
  • 30g unsalted peanuts, chopped
  • 30g unsalted cashew nuts, chopped
  • 15g parsley, chopped


  1. 1

    In a large wok, fry the garlic and chilli in the oil for 2-3 minutes and set aside.

  2. 2

    Once cool, add to a bowl with the coconut milk, sugar and peanut butter. Add the chicken strips and mix well, then cover and leave to marinate.

  3. 3

    Carefully add the chicken strips to skewers. Grill on a medium heat for 8 minutes on each side or until cooked through. Sprinkle with the chopped nuts and parsley to serve.


Nutritional Details

Each serving provides
  • Energy 1687kj 403kcal 20%
  • Fat 22.0g 31%
  • Saturates 7.8g 39%
  • Sugars 5.7g 6%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 996kj/238kcal

Each serving provides

7.1g carbohydrate 2.0g fibre 42.5g protein

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