My favourite childhood treat from the supermarket on a Friday, after dancing - Chicken Satay Skewers!
Ingredients
- 2 garlic cloves, grated
- 1cm ginger, grated
- 1 fresh red chilli, finely sliced
- 1 lime, zest & juice
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tbsp medium curry powder
- 5 tbsp crunchy peanut butter
- 50ml water
- 4 chicken breast fillets
- 1 shallot, finely chopped
- 200ml coconut milk
For the marinade…
- 2 garlic cloves, grated
- 1cm ginger, grated
- 1 fresh red chilli, finely sliced
- 1 lime, zest & juice
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tbsp medium curry powder
- 5 tbsp crunchy peanut butter
- 50ml water
Next step…
- 4 chicken breast fillets
- 1 shallot, finely chopped
- 200ml coconut milk
Mix your marinade ingredients together by hand.
Flatten your chicken breast to 5mm thickness and cut them into strips. Mix together with half of your marinade, cover and rest in the fridge for 3 hours.
Feed your chicken onto skewers (2 strips per skewer) and cook in a pan on medium heat with a tsp of oil. Turn regularly to get an even golden crust. Cook for 10-15 minutes to ensure your chicken is cooked through.
In another pan soften your shallot for 2-3minutes with a pinch of salt. Add your remaining satay marinade and the coconut milk and simmer for 5-6 minutes until thickened. You can dip your skewers in this or drench them when serving.