Chicken skewers with peanut sauce

A barbecue-style meal with a separate peanut sauce. Keep raw chicken marinade away from the finished sauce.

Serves or makes: 4

Ingredients

• 600 g chicken breast, cubed
• 30 mL olive oil
• 30 mL lemon juice
• 1 teaspoon ground ginger
• 15 mL soy sauce
• For sauce: 120 g peanut butter, 150 mL lactose-free milk, 100 mL water and 15 mL soy sauce
• Cooked rice to serve

Method

1. Combine oil, lemon, ginger and 15 mL soy sauce with the chicken. Cover and refrigerate for 30 minutes.
2. Thread onto skewers and discard the raw marinade.
3. Cook on a hot barbecue or grill until the chicken is thoroughly cooked; a food thermometer should read 75°C in the thickest pieces.
4. In a clean saucepan, whisk the sauce ingredients over low heat until smooth and hot. Serve separately with chicken and rice. Contains peanuts, soy and milk protein; use suitable soy sauce if avoiding wheat.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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