Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce


6 people made this

Peanuts, which are legumes, provide more protein than any other nut. They also supply good amounts of fibre, vitamin E and B vitamins.

Janet Mitchell

Serves: 4 

  • 2 tablespoons rice vinegar (mirin)
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 1/2 teaspoon dried crushed chilli
  • 2 large cucumbers, cut into 5mm dice
  • 1 small red capsicum, diced
  • 500g skinless, boneless chicken breasts, cut into 3cm cubes
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Salt
  • 2 cloves garlic, crushed
  • 1/2 cup dry-roasted peanuts
  • 1/3 cup packed fresh coriander sprigs
  • 1/2 cup chicken stock
  • 2 tablespoons lime juice
  • 1 lemon, cut into wedges

Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

  1. Whisk together the vinegar, sesame oil, 1 teaspoon of the sugar and the chilli in a medium bowl. Add the cucumbers and capsicum, tossing to combine. Refrigerate until serving time.
  2. Preheat the griller. Toss the chicken with the ground coriander, pepper and a pinch of salt in a medium bowl; put aside.
  3. Purée the garlic, peanuts, fresh coriander, stock, lime juice and the remaining sugar in a food processor.
  4. Thread the chicken pieces onto 8 skewers. (If using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn.) Grill 15 cm from the heat, turning the skewers once, for 5 minutes or until the chicken is cooked through. Serve the satay skewers with the peanut sauce, the cucumber salad and the lemon wedges alongside.

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