Chicken or Quorn Satay

I've always loved a kind of chicken satay dish that Gill and I used to eat at least once a week. Then I married someone with a peanut allergy. Fortunately The Boy is not allergic to all nuts, he just has asthma attacks when exposed to peanuts, cashews and brazil nuts. I had a bit of a think yesterday and came up with this alternative. It wouldn't be suitable for someone with a severe nut allergy but it's fine for us and actually has a more interesting flavour than the original.

This takes 20 minutes at most. The lemon, almond butter and coconut are all store-cupboard ingredients so I only have to get the chicken or Quorn on my way home from work. Perhaps I should call it a Natasha Express dish!

Ingredients

450g chicken or Quorn pieces.
Juice of 1 lemon
4 tsp almond butter (I used Meridian)
40g creamed coconut

Method

Pan fry the chicken or quorn until cooked through.
Add the juice of a lemon and stir through give it a few minutes so the flavour of the lemon has time to penetrate the chunks.
Add the almond butter and coconut.
Stir til heated through and thoroughly mixed together

Serve with rice or noodles.
We shared this between two but it would probably serve three easily, four if you had a side dish too as it is very rich. In any case I was so full I wasn't hungry for my pudding and am looking forward to having some later today.