Chicken Satay Skewers {with Peanut Sauce}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Garlic cloves (Peeled and crushed)
- 2 tbsp Soy sauce
- 2 tbsp Runny honey
- 2 tsp Medium curry power
- 800 g Boneless, skinless chicken thighs (Or breasts)
- 400 ml Coconut milk (I use reduced fat)
- 200 g Crunchy peanut butter
- 2 tbsp Soy sauce
- 2 tsp Medium curry powder
- 2 tbsp Honey
- 1-2 Limes (Juice only)
- 60 g Spring onions (Trimmed and chopped)
- 50 g Dry roasted peanuts (Lightly crushed)
Method
- Mix all of the marinade ingredients together and leave to marinade in the fridge for at least 2 hours.
- Remove from the fridge and thread the chicken on to skewers. (Discard the marinade in that bowl if there is any left at the bottom.)
- Put the skewers on the grill pan, under a hot grill (US: broil) and cook for about 10-15 minutes, turning regularly, until starting to blacken at the edges slightly.
- While the chicken is cooking, put the sauce ingredients into a small saucepan and cook over a medium low heat for 10-15 minutes until thickened.
- Serve the skewers and sauce together sprinkled with chopped spring onions and roasted peanuts.