Peanut-free satay chicken skewers

You no longer have to miss out on the utterly delicious flavour of satay chicken just because you have a nut-allergy. These brilliant skewers are nut-free, perfect for a family lunch or dinner or a barbecue with friends.

  • 27 mins preparation
  • 3 mins cooking
  • Serves 4
  • Print


Peanut-free satay chicken skewers
  • 1/3 cup roasted sunflower seed or other nut-free seed butter
  • 270 millilitre canned coconut milk
  • 2 tablespoon tamari
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon lime juice
  • 2 tablespoon tamari, extra
  • 1 teaspoon sweet chilli sauce, extra
  • 12 chicken tenderloins (640g)
  • 200 gram snow peas, trimmed, sliced
  • 2 cup (300g) cooked jasmine rice
  • 2 tablespoon fresh coriander leaves


Peanut-free chicken skewers
  • 1
    Heat a small heavy-based saucepan over medium heat; cook nut-free butter and coconut milk, without boiling, stirring until smooth. Stir in tamari, sweet chilli sauce and juice; cook, stirring for 1 minute or until hot.
  • 2
    Combine extra tamari and extra sweet chilli sauce in a small bowl. Thread chicken onto 12 skewers; season. Cook chicken on a heated, oiled grill pan (or barbecue or grill) for about 2 minutes each side or until cooked through; brush with half the tamari mixture in the final minute of cooking.
  • 3
    Meanwhile, boil, steam or microwave snow peas until just tender. Combine snow peas with remaining tamari mixture until coated.
  • 4
    Serve chicken on rice with snow peas and satay sauce; sprinkle with coriander.


Serve with stir-fried asian greens. You need to cook ⅔ cup jasmine rice for the amount of cooked rice needed. We used a peanut-butter-style, nut-free butter made from roasted sunflower seeds; available smooth and crunchy, from healthfood stores, some larger supermarkets and online.

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