Satay Chicken Skewers
Great for parties or buffets or just a fun way to spice up your evening meal. Our simple-to-make satay sauce is so good it's drinkable.
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Ingredients
For the chicken
- 300 g boneless, skinless chicken thigh
- 4 tsp curry powder
- 4 tsp turmeric
- 1/2 tsp salt and pepper (each)
- 1 tbsp olive oil
For the salad
- 1 large cucumber
- 1 red chilli
- 2 limes (juice only)
- 10 g soft brown sugar
- 1/2 tsp salt and pepper (each)
For the sauce
- 40 g peanut butter
- 30 ml soy sauce
- 30 g honey
- 1 lime (juice only)
For the rice
- 120 g uncooked jasmine rice
- 350 ml water
Instructions
- Slice the cucumber and chilli into long strips (tip: use a vegetable peeler if you do not have a mandolin on hand). Combine in a bowl with all other salad ingredients, cover, and place in the fridge to let the cucumber soak up the lime juice.
- Cut the chicken into small chunks and place on 4 skewers (per serving). Sprinkle the curry powder, turmeric, salt and pepper over the length of each skewer evenly.
- Preheat oven to 200°C (fan) and place the chicken skewers on a tray in the centre of the oven until fully cooked (for about 15-20 minutes).
- In a sieve, rinse the rice until the water runs clear. Place in a pot with 175ml water (per 60g serving of rice) and bring to boil. Once boiling, turn down to a simmer and leave with the lid on for 13-15 minutes, fluffing with a fork before serving.
- Place all of the sauce ingredients in a pan and slowly heat while stirring until it reaches a sticky consistency. Serve in a small bowl.
- Remove the cucumber and chilli from the pickling juice, drain and serve with the other elements of the meal. Garnish with ginger matchsticks and coriander.
Nutrition (per serving)
Calories: 746kcal
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