Healthy Autumn Recipe: Chicken Satay

With travel off the menu for many of us right now, it’s time to bring some world flavours into the kitchen. Chicken satay always reminds me of trips to Thailand (who wouldn’t love to be in the sun right now!) as well as offering a host of benefits to both health and skin.

As the weather turns ever cooler and the skies turn greyer, it is definitely comfort food season. But that doesn’t have to mean unhealthy choices. My book Eat Beautiful is packed with healthy, seasonal recipes that will cheer you up whatever the weather, as well as offering a host of health and skin benefits. This classic chicken satay recipe reminds me of exotic travels as well as containing skin and health-supporting ingredients such as cumin, turmeric and peanuts. You can either throw this in the oven or cook up outside on an autumn BBQ grill if you’re hosting this season.

AUTUMN RECIPE: CHICKEN SATAY

SERVES 2
449 CALORIES PER SERVING

FOR THE CHICKEN SKEWERS
300g skinless chicken breasts, sliced into strips
100ml coconut milk
1 tbsp honey
1-2 tbsp soy sauce
Handful of fresh coriander, finely chopped
3 garlic cloves, finely diced
Pinch of ground turmeric
1 tsp ground cumin
1 fresh red chilli, deseeded and finely chopped
FOR THE SATAY SAUCE
Handful of raw peanuts, crushed
1 tbsp soy sauce
1-2 tsp ground turmeric
1 tsp palm sugar or honey
1 tbsp coconut milk
Handful of fresh coriander, finely chopped

  1. If using wooden skewers (you’ll need about six), soak them in water for 20 minutes before using.
  2. Place all the ingredients for the chicken skewers in a large bowl and combine well, massaging the marinade ingredients into the meat. If you have time, leave the chicken to marinate for about 2 hours in the fridge.
  3. Preheat the oven to 200°C/180°C fan.
  4. Transfer the marinated chicken to a baking tin and bake in the oven for 15-20 minutes, turning them halfway through, or until cooked.
  5. Meanwhile, make the satay sauce. Place all the ingredients in a bowl, add a tablespoon of water and blend using a stick blender.
  6. Thread the cooked chicken strips on to the skewers and serve with the satay sauce, either poured over the chicken or in a bowl for dipping.

TOP TIP: You can swap the chicken for prawns for a twist on this recipe, too.

For more beauty-boosting delicious recipe ideas, check out my book Eat Beautiful.

MORE RECIPES: Brown Rice & Vegetable Pilaf | Pumpkin Soup | Raw Vegan Brownies

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