Recipe for Flash Chicken Satay 
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Yield:
4
Ingredients:
Amount Ingredient
200 ml Samoa coconut cream
4 tbl Sanitarium crunchy peanut butter
2 tsp Lea & Perrins Worcestershire sauce
A few drops of Tabasco
4 x Tegel chicken breast fillets or 8 thigh fillets
Zest and juice of 1 lemon
1 x carrot, cut into thin ribbons
1 x zucchini, cut into thin ribbons
1 x red capsicum, cut into thin ribbons
2 tbl dry-roast peanuts, chopped
4 x First Choice naan breads to serve
Instructions:
Instructions: Mix together the coconut cream, peanut butter, Worcestershire and Tabasco sauces.

Add half of the lemon juice.

Cut the chicken into small chunks and thread onto bamboo skewers.

Spoon over a little satay sauce and leave to rest for 30 minutes.

Place marinated chicken onto a BBQ or hot grill. Cook for 2-3 minutes each side.

Heat remaining sauce until it boils, stirring continuously.

Heat the naan breads. BBQ or grill the vegetable ribbons.

Pour over the lemon juice and zest. Arrange the satays on top of the naan and vegetables and pour the sauce alongside.

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