Starters Recipes - Chicken Satay Recipe

Ingredients

• 4 boneless chicken breasts (skinned) 

For the marinade:

• 1 small onion (finely chopped)

• 1 garlic clove (crushed) 2cm/1/2in piece root ginger (peeled and grated)

• 2 tablespoons soy sauce

• 2 teaspoons chili powder

• 1 teaspoon ground coriander 

• 2 teaspoons brown sugar

• 1 tablespoon lemon juice

• 1 tablespoon vegetable oil

For the sauce:

• 300ml/1/2 pt coconut milk

• 4 tablespoons peanut butter

• 1 tablespoon fish sauce

• 1 teaspoon lemon juice

Serves 6

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Method:

1. Using a sharp knife, trim any fat away from the chicken, then cut the flesh into thin strips, about 7.5cm/3in long.

2. To make the marinade, place all the ingredients in a shallow dish and mix well.

3. Add the chicken strips and turn in the marinade until well coated. Cover with Clingfilm and leave overnight in the refrigerator.

4. To make the sauce, mix the coconut milk with the peanut butter, fish sauce and lemon juice in a saucepan. Bring to the boil and simmer for 3 minutes.

5. Remove the meat from the marinade and thread the pieces on to wooden skewers. Grill the chicken satays for 10 minutes, turning and brushing occasionally with the marinade, until cooked through.

6. Transfer the sauce to a serving bowl and serve with the cooked satays.