Chicken satay with peanut sauce
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Ingredients
Chicken satay
- 2 chicken breasts , cut into large chunks
- 2 tbsp of kecap manis
- 2 tbsp of fish sauce
- 1 garlic clove , minced
Satay sauce
- 150g of peanut butter
- 1 red chilli , deseeded
- 1 shallot , roughly chopped
- 1 knob of ginger , peeled and grated
- 2 tsp palm sugar
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 200ml of coconut milk
- 1 lime , juice only
- 2 garlic cloves , crushed
To garnish
Method
1
Begin by making the marinade. Combine the kecap manis, fish sauce and garlic in a medium bowl. Add the chicken and leave to marinate for 30 minutes
2
Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning)
3
Meanwhile, make the satay sauce. Place the chilli, garlic, shallot and ginger in a blender with the palm sugar, soy sauce and fish sauce. Blend together to form a smooth paste
4
Place a pan over a medium heat and add the paste. Cook for 2 minutes then add the peanut butter, stirring to ensure it doesn’t stick
5
Add the coconut milk and mix well, adding a little more coconut milk if the sauce is too thick. Stir in the lime juice and leave to cool
6
Just before serving, heat a large frying or skillet pan (or barbecue if the sun's out). Thread the chicken pieces on to the soaked skewers
7
Place the skewers on the heat and cook for a few minutes on each side, or until the chicken is lightly charred all over and cooked through (about 8–10 minutes in total)
8
Leave the skewers to rest for a few minutes then serve with the satay sauce on the side and sprigs of fresh coriander
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Chicken satay with peanut sauce
