Satay Chicken Skewers
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 700 grams chicken breast (approximately 3 breasts)
- 200 mL coconut cream
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- ¼ teaspoon cumin
- ¼ teaspoon ground ginger
- ½ teaspoon ground coriander
Satay Dipping Sauce
- 50 grams peanut butter
- 200 mL coconut cream
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ teaspoon ground coriander
- 1 tablespoon brown sugar
- 1 lime, juiced
To Serve
- 2 tablespoons peanuts, roasted and roughly chopped
- 1 teaspoon sesame seeds
- 1 red chilli, thinly sliced
- fresh coriander, chopped
Instructions
- Slice the chicken into long thin strips. Place the chicken in a large mixing bowl along with the soy sauce, garlic, coconut cream, cumin, ginger and coriander. Mix together and then cover. Place in the fridge and marinade for at least 1 hour.
- Place all the satay dipping sauce ingredients into a saucepan (except the lime juice) and heat over a medium-low heat. Stir until thickened, but don't let the mixture boil. Remove the sauce from the heat and stir in the lime juice. Set aside.
- Remove the chicken from the fridge and thread onto skewers. Heat a barbecue on high heat and cook the chicken for approximately 10 minutes, until golden brown and cooked through.
- Place the skewers onto a serving plate and then top with slices of chilli, fresh coriander, a sprinkling of sesame seeds and some chopped toasted peanuts. Serve the dipping sauce in a bowl on the side.