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



  1. 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.
  2. 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.
  3. 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.
  4. Add the wooden skewers into a bowl of water to soak (so they don’t burn in the oven).
  5. Pre-heat the oven to gas mark 6/7.
  6. While your meat is marinating, crack on with the salad. Mix the treacle, oil, lemon juice and mustard in a large bowl until smooth.
  7. 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).
  8. Slide your meat onto the skewers, packing the meat nice and tightly together so that it traps loads of steam in while it roasts.
  9. Pop the meat onto a shelf in the hot oven and pour over the excess marinade.
  10. 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.
  11. Serve the whole lot up and douse in the dipping sauce.







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