In the Kitchen

Chicken Satay

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Ingredients

    • 400g free range chicken breast fillet

    Marinade for chicken:

    • 2 cloves garlic, pounded finely
    • 1 tbsp light soy sauce
    • 1 tbsp sugar
    • 1 tbsp honey
    • 2 tbsp olive oil

    Sauce:

    • Ground spice ingredients (combined)
    • 3 shallots
    • 1 clove garlic
    • 2 1/2 tbsp chilli paste
    • 1/4 tsp turmeric powder
    • 1 tbsp coriander powder
    • 1 tbsp chopped galangal
    • 2 tbsp oil

    Seasoning:

    • Juice of 2 limes
    • 1 tbsp light soy sauce
    • Salt to taste
    • 1 tbsp soft brown sugar
    • 2 tbsp crunchy peanut butter
    • 125ml water
    • 2 tbsp UHT milk

Method

    Cut chicken fillets into thin strips of 2.5cm slices.

    Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

    Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

    For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

    Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

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