CHICKEN SATAY
Are you looking for a delicious and easy-to-make chicken skewers recipe? Look no further! Our recipe features juicy chicken breasts cut into long, thin strips and marinated in a flavorful mixture of dark soy sauce, garlic, coconut milk, cumin, coriander, and ground ginger. The skewers are then grilled to perfection and served with a mouthwatering satay sauce made with smooth peanut butter, dark soy sauce (or tamari for gluten-free), chili flakes, fish sauce, coconut milk, light brown sugar, ground coriander, and lime juice. Top with fresh coriander, thinly sliced red chili, red onion, roasted peanuts, and sesame seeds for a burst of flavor and crunch. Follow our simple instructions and impress your guests with this delicious and healthy dish!
Ingredients:
3 Chicken breasts - cut into long, thin strips
1 tbsp dark soy sauce - use tamari for gluten-free
2 garlic cloves - peeled and crushed
7 oz (200ml) coconut milk - from a tin
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger
Satay Sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce - use tamari for gluten-free
½ tsp chili flakes - (red pepper flakes)
1 tbsp fish sauce
7 oz (200ml) coconut milk - from a tin
1 tbsp light brown sugar
½ tsp ground coriander
Juice of 1 lime
To Serve:
1 fresh red chili - thinly sliced
2 tbsp Fresh coriander (cilantro) - chopped
½ tsp chili flakes - (red pepper flakes)
¼ red onion - peeled and finely sliced
1 tbsp roasted peanuts - roughly chopped
1 tsp sesame seeds
Instructions:
Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).
Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
Brush a little oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh cilantro.
Pairing Suggestion:
Bel Lago 2017 Chardonnay
Bel Lago 2017 Chardonnay Reserve