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Chicken satay
Chicken satay
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Host a delightful lunch gathering with delicious skewers and classic satay sauce.
Ingredients:
  • 2 large (about 500g) single chicken breast fillets, cut into 2cm pieces
  • Steamed green beans, topped, to serve
  • Steamed carrots, cut into 1cm-thick batons, to serve
  • Hard-boiled eggs, cut into quarters, to serve
  • Lebanese cucumber, cut into 2cm-thick batons, to serve
  • 4.60 gm peanut oil
  • 1 purple (Asian) eschalot, peeled, finely chopped
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) light coconut milk
  • 125ml (1/2 cup) water
  • 10.60 gm soy sauce
  • 12.20 gm fish sauce
  • 1/4 tsp sambal oelek
  • 1/4 tsp finely chopped palm sugar or brown sugar
  • Pinch of salt
  • 130g (1/2 cup) natural crunchy peanut butter
  • 31.50 gm fresh lemon juice
Instructions:
  • In a saucepan over medium-high heat, sauté the eschalot and garlic in heated oil for 1-2 minutes until soft.
  • Combine coconut milk, water, soy sauce, fish sauce, sambal oelek, sugar, and salt in the eschalot mixture and bring to a boil. Lower the heat to medium, then add the peanut butter and stir well. Simmer for 1-2 minutes while stirring. Finish by adding lemon juice and mixing thoroughly.
  • Skewer the chicken pieces and preheat a chargrill on medium-high heat. Cook the skewers for 3 minutes on each side until browned and cooked through. Serve on plates, drizzle with sauce, and enjoy with beans, carrot, egg, and cucumber.

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