Quick Chicken Satay

INGREDIENTS:
Half a tin of full fat coconut milk
2 tbsp of smooth peanut butter
Half a chopped red pepper
Half a chopped chicken breast
(Optional): a tsp of low salt soy sauce
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METHOD:
To a frying pan, add your peanut butter on a medium heat.
Then add your coconut milk and stir thoroughly.
Once the mixture forms a thick paste, turn the heat down to low and add your red pepper and chicken (and soy sauce if you have older children or are cooking for yourselves).
Simmer for a further 5 minutes and that’s it.
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Serve!
I served it with some cucumber fingers, spring onion and a few sesame seeds. This can be made vegetarian/vegan if you swap the chicken for tofu/quorn.