Moist, gingery cubes of chicken breast and colourful crunchy vegetables are grilled on traditional wooden skewers and served with a peanut sauce in this version of the popular Indonesian snack. Wedges of lime are included on the skewers so the hot juice can be squeezed over the cooked chicken just before eating.
If you have young children in your family, you may prefer to make up half the marinade and use it for adult portions only. For the children, thread plain chicken onto skewers and brush with a little sunflower oil before grilling. * A 250 g (9 oz) pack of firm tofu could be used to replace half of the chicken, thus reducing the saturated fat content – or you could use all tofu for a vegetarian dish. Drain the tofu well, cut it into large cubes and marinate with the chicken. * Quorn is another vegetarian option which can replace some or all of the chicken. * Try other vegetable combinations, such as 1 red onion, cut into 8 wedges, 8 medium-sized button mushrooms, about 100 g (3½ oz) in total, and 50 g (1¾ oz) mange-touts. * To make this into a main dish, use 450 g (1 lb) chicken. Serve the satay on a bed of Thai fragrant rice and accompany with a salad of sliced cucumber tossed with a little white wine vinegar and a few drops of mild or medium chilli sauce.
In common with most other nuts, peanuts are high in fat, although much of the fat they contain is of the unsaturated variety. New research suggests that diets which contain a daily intake of peanuts, peanut butter or peanut (groundnut) oil may help to lower total cholesterol, particularly harmful LDL cholesterol, and thus help to protect against coronary heart disease.
B6, C, E, niacin, folate, copper, iron, potassium, selenium, zinc