20 Minute Meals (max!) · Asian · Meat · Party Food · Sauces & Dips

Simple Chicken Satay

Ingredients

Thumb-sized piece of ginger

2 garlic cloves

Zest and juice 1 lime

1 tsp clear honey

1 tbsp soy sauce

1 tbsp mild curry powder

3 tbsp smooth peanut butter

500g pack skinless chicken breasts

165ml coconut milk

1 tsp vegetable oil

 

 

Method

  1. First make the marinade. Peel and finely grate the ginger and place in a small bowl with the garlic (crushed) and the lime zest. Halve the lime and add the juice, honey, soy, curry powder and peanut butter into the bowl. Mix well, adding a splash of water to slacken the mixture if it’s too thick. Place two thirds of the mixture into a small saucepan
  2. Place the chicken in a sandwich bag and bash with a rolling pin until flattened. Then add the remaining marinade into the bag and massage into the chicken breasts. Chill until required
  3. When ready to eat, pour the coconut milk into the saucepan with the peanut mixture and gently heat and stir this until hot through and very smooth
  4. Using skewers, thread the chicken into “S” shapes onto the skewers
  5. If cooking in the oven, lightly grease a baking tray with oil and grill the skewers for 10 minutes, turning occasionally until lightly charred. These are also great to do on the BBQ
  6. Serve the satay skewers hot with extra sauce, warmed, in a pot on the side

 

We devoured these straight off the BBQ. Maybe we’ll manage to get a photo next time!

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