This is the second recipe inspired by Tate and Lyle, who sent me a goodie bag packed full of sweetness including some Lyle’s Black Treacle.
I was pretty sceptical about adding treacle to my satay sauce at first, but have to admit that I am now a convert. It adds a great depth of flavour to the sauce and it went down a treat with everyone who tucked in.
And let’s be honest, you can’t go wrong with treacle and peanut butter right?
For the satay sauce
- 2 tbsp Lyle’s Black Treacle
- 2 tbsp crunchy peanut butter
- 4 tbsp sweet chilli sauce
- 1 tbsp light soy sauce
- 1 tbsp lemon juice
- 500g skinless chicken breasts, cut into chunks
- 8 wooden skewers
For the salad
- 1 tsp Lyle’s Black Treacle
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 carrots, thinly grated
- 6 spring onions, thinly grated
For the rice
- 1 mug of basmati rice
- 1 tbsp coconut oil
- Start off by mixing the satay sauce together. Add all the ingredients (except the chicken) into a big bowl and stir well until smooth. Taste regularly and add a little extra sweet chilli sauce of lemon juice if it needs it.
- Separate half of the sauce out for the marinade and add the chicken (chopped up into bite sized chunks) give the whole thing a jolly good stir and pop into the fridge for as long as you can bare to wait, an hour should be plenty.
- Use the other half of the sauce for the dipping sauce. Pour 2 tbsp of boiling water into it and stir it well until smooth. Set aside until you’re ready to eat.
- Add the wooden skewers into a bowl of water to soak (so they don’t burn in the oven).
- Pre-heat the oven to gas mark 6/7.
- While your meat is marinating, crack on with the salad. Mix the treacle, oil, lemon juice and mustard in a large bowl until smooth.
- Use a peeler to thinly slice the veg over the bowl and mix well until evenly coated. If there’s too much sauce, grate in an extra carrot (I did).
- Slide your meat onto the skewers, packing the meat nice and tightly together so that it traps loads of steam in while it roasts.
- Pop the meat onto a shelf in the hot oven and pour over the excess marinade.
- While the meat is roasting, pop the rice on to cook. Once it’s almost cooked add in a tbsp of coconut oil and stir well.
- Serve the whole lot up and douse in the dipping sauce.