Satay Chicken
Posted: Wednesday, February 24th, 2010 at 12:47 pm
Ingredients
Marinade
- 2 large chicken breasts
- juice of 1/2 lemon
- 2 cloves garlic, finely grated
- 1 cm peeled ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp nam pla (fish sauce)
- 1 tsp sweet chilli sauce
Sauce
- 2 heaped tbsp crunchy peanut butter
- 100g crushed cashew nuts
- juice of 1/2 lemon
- 200 ml coconut milk
- 1 tsp soy sauce
- runny honey or brown sugar to taste
- salt and pepper
- bamboo skewers soaked in water
Method
- Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them slightly.
- Remove the cling film and cut the chicken into strips 2.5cm/1 inch wide.
- Mix together the marinade ingredients and add the chicken – marinade for at least an hour but no more than two hours.
- Mix the sauce ingredients together in a small pan and gently heat for about 5 minutes until combined.
- Add the honey or sugar to sweeten if required.
- Thread one or two pieces of chicken onto each skewer and cook on a barbeque or under a hot grill until golden and cooked through. Do not over cook.
- Serve the skewers with the sauce on the side.
Topics: Asian