Chicken Satay
We found this chicken satay recipe on the Internet and then realised that it was for children rather than adults. We made some changes and it was thoroughly superb! This works very well with the pickled cucumber salad and the crispy asian dressed salad.
Chicken Satay
Servings: 2 people
Calories: 496kcal
Ingredients
- 25 mm Root Ginger finely grated
- 3 cloves Garlic finely grated
- 1 Lime zested and juiced
- 1½ Red Chillies finely chopped
- 1 tsp Runny Honey
- 1 tbsp Light Soy Sauce
- 2 tbsp Madras Curry Paste
- 3 tbsp Smooth Peanut Butter
- 165 ml Coconut Milk
- 2 Skinless Chicken Breasts
Instructions
- Mix the ginger, garlic, lime, honey, soy sauce, curry paste, chilli and peanut butter together into a loose paste
- If you are going to use skewers for the satay but the chicked into strips about 1cm wide, otherwise leave the breasts whole
- Put two thirds of the paste into a small saucepan, then add the chicken to the remaining one third and massage the paste into the chicken
- Marinate for at least an hour, preferably three hours
- When ready to cook, preheat the grill to maximum and thread the chicken onto skewers if you are using them
- Heat the saucepan with the peanutty sauce and add the coconut milk. Combine thoroughly and heat through
- Meanwhile, grill the chicken on skewers under a high heat ensuring that they are thoroughly cooked through and have a mild charred appearance (about 5 minutes per side, turning 4 times), or grill the whole breasts ensuring they are evenly cooked through
- Serve the chicken with the sauce poured over the top
Nutrition
Calories: 496kcal | Carbohydrates: 25g | Protein: 35g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 795mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2718IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 5mg