Chargrilled Chicken Skewers with Satay Sauce

New // Caroline Attwood

Satay sauce is usually a big ‘no no’ but this healthy and tasty version breaks all the rules! Using peanut butter, reduced-fat coconut cream, soy sauce and garlic, this healthy satay sauce is just as yummy as the original.

Serves 4

  • 10 min prep time
  • 15 min cooking time
  • 263 calories per serve



  • 2 tablespoons peanut butter, no added sugar or salt (40g)
  • 4 teaspoons reduced salt soy sauce (20g)
  • 2 cloves garlic (6g), crushed
  • 80g reduced fat coconut cream
  • 1 red chili (10g)
  • 500g lean chicken thigh fillets, cut into long strips
  • 1g olive oil spray
  • 1 red capsicum (92g), finely sliced
  • 1 red onion (89g), finely sliced
  • 80g mixed salad leaves


  1. Stir peanut butter, soy sauce and garlic in a small saucepan over low heat until smooth.
  2. Stir in coconut cream and chilli. Whisk gently over low heat for 4 minutes or until smooth and heated through. Cover to keep warm.
  3. Thread chicken onto 12 skewers.
  4. Preheat a large non-stick chargrill or frying pan over medium-high heat.
  5. Lightly spray chicken with oil, and cook for 4-5 minutes each side or until golden and cooked through.
  6. Toss capsicum and red onion with salad leaves.
  7. Divide between plates, top with skewers and drizzle with satay sauce.

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