Makes 15 skewers
Ingredients:
2cm piece fresh ginger, grated
1 clove garlic, crushed
1 tsp sesame oil
1 tbsp peanut oil
1kg chicken breast, cut into strips
Peanut Sauce:
1 tbsp peanut oil
1 onion, finely chopped
¾ cup (185g) crunchy peanut butter
¼ cup (60ml) kecap manis
1 tbsp ground coriander
2 tsp chilli sauce
¾ cup (185ml) coconut cream
1 tsp grated palm sugar
1 tbsp lemon juice
Method:
- Combine the ginger, garlic, sesame and peanut oil, pour over the chicken, cover and refrigerate for 2 hours. Soak 15 bamboo skewers in water for at least 30 minutes.
- Thread the chicken onto the skewers and cook under a preheated grill or on a barbecue for 5 minutes, or until cooked through.
- To make the peanut sauce, heat the oil in a pan and cook the onion for 5 minutes. Add the peanut butter, kecap manis, coriander, chilli sauce and coconut cream. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sugar and lemon juice until the sugar dissolves. Serve with the satays.
Nutrition per skewer:
Protein 20g;
Fat 15g;
Carbohydrate 4g;
Dietary Fibre 2g;
Cholesterol 35mg;
870 kj (205 cal)
hey try this chicken satay recipe,
1 shredded chicken
1 cup ground roasted peanuts
2 teaspoons ground chilli
2 teaspoons ground fennel
2 teaspoons ground coriander
2 cloves garlic
1 onion finely chopped
juice of 1 lemon
1 cup coconut milk
peanut oil
Satay Chicken
saute onions and garlic in a small amount of peanut oil.
when the onion has changed colour and spices and continue to cook until the spices become aromatic then and ground peanuts and coconut milk. simmer until ready to serve adding water if the mixture begins the dry out. add shredded chicken and allow to warm through.
Chicken Rice
place a cup of rice for each person in a microwave container and chicken stock until it covers the rice by 3cm/1 inch cook on high for 20 minutes.
Serving
place a serving of rice on each plate then top with a serving of the satay chicken.