Satay Chicken Skewers - Fiver Feeds

Satay Chicken Skewers

Everyone’s favourite Chinese takeaway appetiser (well, ours at any rate), it’s very easy to replicate a version in your own kitchen. One trick for cooking things on skewers – if you’re using wooden ones, soak them in water for 20 minutes before using. This stops them from burning once they’re on the barbeque or under the grill.

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Satay Chicken Skewers

Prep Time:

45mins (Plus Marinating)

Serving:

Serves 4 People

Cost:

£1.18 per Person

Difficulty:

Medium

  • Ingredients

    460g Chicken Thigh Fillet Cut into Strips or Chunks

    For the Marinade

    Juice of Half a Lime
    1tbsp Soy Sauce
    1tbsp Sweet Chilli Sauce

    For the Peanut Sauce

    1tbsp Oil Preferably Sesame
    1 Small Onion Finely Chopped
    2 Garlic Cloves Crushed
    1 Red Chilli Deseeded and Finely Chopped
    200ml Coconut Milk
    1tbsp Soy Sauce
    Juice of Half a Lime
    1tbsp Brown Sugar
    150g Crunchy Peanut Butter

How to Cook

1. Mix the marinade ingredients together and add the chicken pieces, making sure they are all coated. Cover and place in the fridge for a minimum of 30 minutes, but ideally a couple of hours.

2. To prepare the sauce, heat the oil in a large frying pan and cook the onion, garlic and chilli with a pinch of salt until they are soft.

3. Add the rest of the ingredients to the pan and bring to the boil. Simmer on a low heat for about 5-10 minutes, adding more coconut milk or water if it begins to dry out or stick to the pan. The flavour should be a balance of salty, sweet and sour, so adjust with more soy sauce, sugar or lime juice if required.

4. To cook the chicken, thread the marinated meat on the skewers and either grill for 15 minutes, turning so they are cooked evenly, or cook on the barbeque or a griddle pan until cooked evenly.

5. Serve with basmati rice with the sauce on the side for dipping or drizzled over the skewers. 



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