Chicken satay recipe
Preparation time: 20 minutes, plus minimum 1 hour marinating
Cooking time: 15 minutes
Makes 24 skewers
4 skinless boneless chicken breasts
300g (10oz) smooth peanut butter
100g (4oz) shelled roasted peanuts
2 small red chillies
2 garlic cloves
2.5cm (1in) root ginger, roughly chopped
zest and juice 2 limes
2tbsp Thai fish sauce
25g (1oz) soft light brown sugar
1 bunch fresh coriander, roughly chopped
1 x 400ml can coconut milk
lime wedges, to serve
You will need
24 wooden skewers, soaked in hot water for 1 hour to stop them burning under grill
1 Cut each chicken breast into six long strips. Thread one long strip onto each skewer and set aside. To make the satay sauce, place all the ingredients except the coconut milk in a food processor.
2 With the motor running slowly, pour the coconut milk through the feed tube until everything is well combined. Spread half the sauce over the chicken, cover and place in the fridge to marinate for at least an hour or overnight. Place the rest of the sauce in a bowl to serve with the chicken.
3 When you are ready to cook the satay, preheat the grill to its highest setting, grill for 6 to 7 minutes on each side, brushing with any extra marinade as they are cooking. Serve with lime wedges and the extra satay sauce on the side.
Per serving: 570cals, 45g fat, 22g saturated fat, 11g carbohydrate
This recipe appeared in Woman & Home in May 2005
