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Description
Deliciously moist marinated chicken served with a spicy peanut and coconut sauce.
Ingredients
Scale
- 3 chicken breasts (cut into long, thin strips)
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- 2 garlic cloves (peeled and crushed)
- 200 ml (7 oz) coconut milk (from a tin)
- ½ tsp cumin
- ½ tsp coriander
- 1/4 tsp ground ginger
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce (use tamari for gluten free)
- 1/2 tsp chilli flakes ((red pepper flakes))
- 1 tbsp fish sauce
- 200 ml (7 oz) coconut milk (from a tin)
- 1 tbsp light brown sugar
- 1/2 tsp ground coriander
- juice of 1 lime
- 1 fresh red chilli (thinly sliced)
- 2 tbsp fresh coriander (cilantro) (chopped)
- 1/2 tsp chilli flakes ((red pepper flakes))
- 1/4 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.
- 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 coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top them with chilli flakes, a little red onion, a few chopped peanuts, and some sesame seeds.
Notes
Use tamari instead of soy sauce for a gluten-free option. Marinate the chicken overnight for deeper flavor. Serve with extra lime wedges for added zest.
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: Asian
Nutrition
- Calories: 252 kcal
- Sugar: 2 g
- Sodium: 624 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 62 mg
