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Satay Chicken

 

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.
36

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

40 each bamboo skewers
*
4 each chicken breasts
sliced into quarter inch (5 mm) strips
2 tablespoons lemon juice
1 teaspoon soy sauce, tamari
1 teaspoon honey
½ teaspoon turmeric
11/2 teaspoons curry powder
or more to taste
1 ½ teaspoons chilli sambal
sambal olec
*
2 inches ginger root
*
1 x onions
roughly chopped
*
2 cloves garlic
peeled
2 cups milk
8 tablespoons coconut, shredded (desiccated)
*
1 tablespoon soy sauce, tamari
for sauce
6 tablespoons peanut butter
store bought commercial crunchy peanut butter

Directions

Cut chicken breasts into 2 to 3 inch by ¼ inch thick (5 cm x 5 mm) strips

In a small bowl mix together lemon juice, 1 teaspoon soy sauce, honey, tumeric and ½ teaspoon of sambal chilli (sambal olec)

Mix marinade with chicken – refrigerate for at least one hour Soak the bamboo skewers in water for 1 hour before using.

Thread one chicken piece onto each bamboo skewer BBQ or grill for a few minutes on each side - Important do not overcook or they will dry out and become tough.

Satay sauce….

Put milk & desiccated coconut in a small saucepan – stir and bring to the boil then turn off – allow to steep 5 – 10 minutes.

Strain milk from coconut through a sieve – press with the back of a spoon to make sure you extract as much of the milk from the coconut as you can.

Blend ginger, onion, garlic to a purée with a hand blender or pound to a paste with a mortar and pestle.

Over low heat gently fry the purée for 5 minutes in a small pan with a teaspoon or so of vegetable oil.

Add 1 teaspoon curry powder and 1 tablespoon soy sauce - stir for a few minutes.

Add peanut butter and 1 teaspoon sambal chilli paste – stir for a few minutes.

Add coconut milk and stir until peanut mixture is incorporated evenly.

Bring to a near boil stiring all the while then simmer stirring occasionally for 5 minutes.

adjust ingredients (curry powder or soy souce or chilli paste or peanut butter to taste).

The sauce with thicken considerably as it cools.

Turn off heat continue to stir occasionally to ensure sauce does not split.

Adjust curry powder, chilli paste and peanut butter amounts to suit your tastes.

Pass round on a platter with satay sauce as a starter for a barbeque or make a salad of iceberg lettuce, tomato, cucumber, green (spring) onions and sliced hard boiled egg - top with chicken and satay sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 25553% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 311mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 44g
Vitamin A 3% Vitamin C 5%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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