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Recipe

Chicken satay sticks

Making satay is easy and it can be used in everything from stir-fries to pasta and salad dressings.

May 11, 2015 10:00pm
  • 10 mins preparation
  • 20 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

Chicken satay sticks
  • 1 teaspoon sesame oil
  • 2 clove garlic, chopped
  • 2.5 centimetre piece of ginger, peeled and sliced
  • 1 cup roasted peanuts
  • 1/2 teaspoon of chilli flakes (optional)
  • 1 shallot, sliced
  • 1/2 cup coconut cream
  • 2 tablespoon sweet soy sauce
  • 500 gram chicken breasts, cut into bite-sized pieces
  • bamboo skewers, soaked in water for 10 minutes
  • cooked rice noodles, chopped honey-roasted peanuts and chopped coriander, to serve

Method

  • 1
    Heat the sesame oil and sauté the garlic, ginger, peanuts, chilli and shallot over a medium-low heat until golden and fragrant. Allow to cool for 10 minutes, then process with the coconut cream and soy sauce until smooth and creamy.
  • 2
    Marinate the chicken in half the satay sauce for at least 30 minutes or longer if possible.
  • 3
    Preheat the oven to 175°C. Thread chicken onto the soaked skewers and arrange on a lined baking tray. Cook for 15-20 minutes, turning once and basting with remaining sauce, until golden and cooked through. Serve on rice noodles with peanuts and coriander.

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