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Prep
25 minutes
Total
50 minutes
Serves
US | Metric
Ingredients
-
600 g Chicken breast
-
150 g Smooth peanut butter
-
2 tbsps Soy sauce
-
1 tbsp Runny honey
-
1 tsp Minced garlic
-
1 tsp Minced ginger
-
1 tbsp Curry powder
-
1 tsp Ground cumin
-
2 Limes
-
165 ml Coconut milk
-
A small bunch of coriander
-
To garnish: lime wedges, sliced chilli, chopped peanuts
Chicken Satay
Try this simple recipe for a taste of south east Asian street food!
- Soak your wooden skewers in water, this stops them from burning when you come to cooking the chicken.
- In a mixing bowl, add the peanut butter, soy sauce, honey, curry powder, ground cumin, ginger, garlic and the zest and juice of the limes.
- Beat it together until it is well combined, if it is too thick just add a splash of water.
- Spoon two thirds into a saucepan, then add the coconut milk and mix well. Set that aside whilst you get the chicken ready.
- Place each chicken breast into a sandwich bag and beat with a rolling pin to flatten it slightly. Try not to break it the chicken,.
- Slice the chicken lengthways to get long and thin strips.
- Place the chicken into the mixing bowl with the remaining third of the marinade. Mix well until it is all coated.
- Thread the chicken strips onto the skewers into 'S' shapes. Add 2-3 strips per skewer.
- Heat up some oil in a heavy based griddle pan, cook the chicken skewers over a medium-high heat for a few minutes either side until they are browned nicely.
- If you are worried about them cooking all the way through, you can cook them in the pan to get some colour, then transfer them to the oven for 5-10 minutes.
- To prepare the sauce, heat it gently until it starts to simmer. Sprinkle in some chopped coriander and mix well.
- Garnish the chicken satay with chopped peanuts, sliced chilli and lime wedges.
- Serve with the peanut sauce.
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Chicken Satay
Try this simple recipe for a taste of south east Asian street food!
Prep
25 minutes
Total
50 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
600 g Chicken breast
-
150 g Smooth peanut butter
-
2 tbsps Soy sauce
-
1 tbsp Runny honey
-
1 tsp Minced garlic
-
1 tsp Minced ginger
-
1 tbsp Curry powder
-
1 tsp Ground cumin
-
2 Limes
-
165 ml Coconut milk
-
A small bunch of coriander
-
To garnish: lime wedges, sliced chilli, chopped peanuts
- Soak your wooden skewers in water, this stops them from burning when you come to cooking the chicken.
- In a mixing bowl, add the peanut butter, soy sauce, honey, curry powder, ground cumin, ginger, garlic and the zest and juice of the limes.
- Beat it together until it is well combined, if it is too thick just add a splash of water.
- Spoon two thirds into a saucepan, then add the coconut milk and mix well. Set that aside whilst you get the chicken ready.
- Place each chicken breast into a sandwich bag and beat with a rolling pin to flatten it slightly. Try not to break it the chicken,.
- Slice the chicken lengthways to get long and thin strips.
- Place the chicken into the mixing bowl with the remaining third of the marinade. Mix well until it is all coated.
- Thread the chicken strips onto the skewers into 'S' shapes. Add 2-3 strips per skewer.
- Heat up some oil in a heavy based griddle pan, cook the chicken skewers over a medium-high heat for a few minutes either side until they are browned nicely.
- If you are worried about them cooking all the way through, you can cook them in the pan to get some colour, then transfer them to the oven for 5-10 minutes.
- To prepare the sauce, heat it gently until it starts to simmer. Sprinkle in some chopped coriander and mix well.
- Garnish the chicken satay with chopped peanuts, sliced chilli and lime wedges.
- Serve with the peanut sauce.
More from
Discover what else is on CooklyBookly