Chicken satay skewers

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3hr10min


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About this recipe: Moist, gingery cubes of chicken breast and colourful crunchy vegetables are grilled on traditional wooden skewers and served with a peanut sauce in this version of the popular Indonesian snack. Wedges of lime are included on the skewers so the hot juice can be squeezed over the cooked chicken just before eating.

Norma MacMillan

Ingredients
Serves: 4 

  • 2 cm (¾ in) piece fresh root ginger, peeled and finely chopped
  • 2 tbsp soy sauce
  • juice of ½ lime
  • 1 tbsp sunflower oil
  • 340 g (12 oz) skinless boneless chicken breasts (fillets), cut into 2 cm (¾ in) cubes
  • 1 lime, cut into 8 wedges
  • 8 cherry tomatoes, about 100 g (3½ oz) in total
  • 1 yellow pepper, seeded and cut into chunky pieces
  • 1 courgette, about 150 g (5½ oz), thickly sliced
  • sprigs of fresh coriander to garnish
  • Peanut sauce
  • 2 tsp sunflower oil
  • 1 small onion, finely chopped
  • 50 g (1¾ oz) unsalted peanuts, finely chopped
  • 1 garlic clove, chopped
  • 1 tsp green Thai curry paste
  • 1 tbsp soy sauce
  • ½ tsp caster sugar
  • 25 g (scant 1 oz) creamed coconut

Method
Prep:2hr40min  ›  Cook:30min  ›  Ready in:3hr10min 

  1. To make the marinade, mix the ginger, soy sauce, lime juice and oil together in a bowl. Add the chicken and toss to coat. Cover with cling film and leave to marinate in the fridge for at least 2 hours, turning once or twice.
  2. Soak 8 wooden skewers in cold water for at least 30 minutes.
  3. Meanwhile, make the peanut sauce. Heat the oil in a small saucepan, add the onion and cook over a moderate heat, stirring, for 3 minutes. Add the peanuts and cook for 3–5 minutes or until both the nuts and onion are lightly browned, stirring occasionally. Add the garlic, curry paste, soy sauce, sugar and 150 ml (5 fl oz) of water. Bring to the boil. Crumble in the creamed coconut and stir until dissolved. Simmer gently for 5 minutes or until thickened, stirring occasionally. Purée the sauce in a blender or food processor to make a thick cream. Return to the saucepan and set aside.
  4. Preheat the grill to high. Lift the chicken out of the marinade; reserve the marinade. Thread the chicken, lime wedges and vegetables onto the soaked skewers. Arrange the skewers on the grill rack and brush with the marinade. Place under the grill, close to the heat, and cook for 10–15 minutes, turning once or twice, until the ingredients are browned and the chicken is cooked thoroughly. Test by cutting one of the chicken pieces in half with a knife; there should be no hint of pink.
  5. While the satay is cooking, reheat the sauce. Arrange the satay on 4 serving plates, garnish with sprigs of coriander and serve with the sauce.

Some more ideas

If you have young children in your family, you may prefer to make up half the marinade and use it for adult portions only. For the children, thread plain chicken onto skewers and brush with a little sunflower oil before grilling. * A 250 g (9 oz) pack of firm tofu could be used to replace half of the chicken, thus reducing the saturated fat content – or you could use all tofu for a vegetarian dish. Drain the tofu well, cut it into large cubes and marinate with the chicken. * Quorn is another vegetarian option which can replace some or all of the chicken. * Try other vegetable combinations, such as 1 red onion, cut into 8 wedges, 8 medium-sized button mushrooms, about 100 g (3½ oz) in total, and 50 g (1¾ oz) mange-touts. * To make this into a main dish, use 450 g (1 lb) chicken. Serve the satay on a bed of Thai fragrant rice and accompany with a salad of sliced cucumber tossed with a little white wine vinegar and a few drops of mild or medium chilli sauce.

Plus points

In common with most other nuts, peanuts are high in fat, although much of the fat they contain is of the unsaturated variety. New research suggests that diets which contain a daily intake of peanuts, peanut butter or peanut (groundnut) oil may help to lower total cholesterol, particularly harmful LDL cholesterol, and thus help to protect against coronary heart disease.

Each serving provides

B6, C, E, niacin, folate, copper, iron, potassium, selenium, zinc

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