Grab some serviettes and get stuck into these gorgeously sticky, saucy and nutty chicken nibbles.
If there’s one food that’s guaranteed to get kids and adults licking their lips, it’s chicken nibbles. This version takes inspiration from smokey, seared satay which I absolutely adore. Serve with rice and Asian greens or simply enjoy as is for a tasty bite with a cold drink. Feel free to omit the fresh chilli if you or your guests aren’t sold on too much spice.
Good peanut butter is the key to creating this dish, so be sure to check out my top tips below.
- When choosing your perfect peanut butter, look for a brand like Pic’s, which contains high-oleic peanuts (they stay fresher for longer) and just a pinch of salt, if that’s the way you like it.
- Good-quality peanut butter is high in healthy fats and energy and is beneficial for heart and digestive health. The high oleic content is also a great source of protein, fibre and vitamin E. Just 2 Tbsp each day of Pic’s peanut butter will provide a woman with around 20 percent and a man with around 29 percent of their daily vitamin E needs, which helps to slow down the effects of ageing and inflammation by minimising free-radical damage within the body.
This recipe is from the April/May issue of NADIA magazine.
- Use gluten-free soy sauce or tamari sauce to make these gluten-free, and check the label of your sweet chilli sauce
- smooth peanut butter ½ cup
- soy sauce* ¼ cup
- sweet chilli sauce* ¼ cup
- ginger 1 teaspoon, crushed or finely sliced
- warm water ¼ cup
- chicken nibbles* 750g
- honey-roasted peanuts ¼ cup
- spring onion 1, finely chopped
- red chilli 1, finely chopped
To make the marinade, combine the peanut butter, soy sauce, sweet chilli sauce, ginger and water in a bowl and whisk together.
- Place the chicken nibbles in a large snap-lock bag, pour in the marinade, seal, then massage sauce all around the chicken. Marinate for at least 30 minutes or refrigerate overnight.
- Preheat the oven to 180°C. Line a large shallow roasting tray with baking paper. Arrange chicken on the tray in a single layer and cook for 30-35 minutes, turning once, until golden and caramelised.
- Combine peanuts, spring onion and chilli, sprinkle on top and serve.
* Check label if eating gluten free