Marinated Satay Chicken
3 hours
Satay chicken skewers are a great option for a light dinner or a weekend barbecue. Traditionally they are served with a spicy peanut sauce.
1 person made this
Ingredients
Serves: 4
- 2cm fresh ginger, finely diced
- 2 tablespoons soy sauce
- juice of 1/2 lime
- 1 tablespoon oil
- 350g boneless skinless chicken breast, cut into large cubes
- 1 capsicum, cut into chunks
- 1 zucchini, cut in thick slices
- 2 portabella mushrooms, cut into cubes
- Satay sauce
- 2 teaspoons oil
- 1 onion, finely diced
- 1/3 cup unsalted peanuts, diced
- 1 clove garlic, diced
- 1 teaspoon Thai curry paste
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 2/3 cup coconut milk
Directions
Preparation:30min ›
Cook:30min ›
Extra time:2hours marinating ›
Ready in:3hours
- In a bowl, combine ginger, soy sauce, lime juice and oil. Add chicken chunks and coat well. Cover and marinate 2 hours. Soak 8 wooden skewers.
- Make the satay sauce: heat the oil in a saucepan, add onion and cook 5 minutes. Add peanuts and cook another 5 minutes. Add garlic, curry paste, soy, sugar and coconut milk and bring to a boil. Simmer 5 minutes until sauce is thickening, then transfer to a blender and puree.
- Preheat the grill. Thread the chicken onto skewers alternately with the capsicum, zucchini and mushrooms. Place on a baking tray and brush with the marinade. Cook 10-15 minutes, turning and basting once or twice. You can also do this on the barbecue.
- Meanwhile, reheat the satay sauce. Serve skewers drizzled with sauce.
