What Willy shows us how to make satay chicken skewers. This peanutty, creamy, spicy sauce is the one. Served up with rice and a fresh little pickle.
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Serves
4
For The Chicken
Chicken Breasts
Garlic
Ginger
Soy Sauce
Sesame Oil
Peanuts
Ground Cumin
Coconut Milk
Lime
Peanut Butter
For The Slaw
Cucumber
Carrots
White Cabbage
Rice Wine Vinegar
Lime
Coriander
Sesame Seeds
Black Sesame Seed
For The Sauce
Coconut Milk
Sesame Oil
Peanut Butter
Soy Sauce
Fish Sauce
Garlic Powder
Chilli Flakes
Honey
Rice
Salted Roasted Peanut
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content.
Serves
4
For The Chicken
Chicken Breasts
Garlic
Ginger
Soy Sauce
Sesame Oil
Peanuts
Ground Cumin
Coconut Milk
Lime
Peanut Butter
For The Slaw
Cucumber
Carrots
White Cabbage
Rice Wine Vinegar
Lime
Coriander
Sesame Seeds
Black Sesame Seed
For The Sauce
Coconut Milk
Sesame Oil
Peanut Butter
Soy Sauce
Fish Sauce
Garlic Powder
Chilli Flakes
Honey
Rice
Salted Roasted Peanut
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Get your chicken breasts and chop them into chunks. Pop them in a bowl.
Step 2.
Make your marinade. Place your garlic, ginger, soy sauce, sesame oil, peanuts, cumin, coconut milk, the juice from your lime and peanut butter into a food processor, then whizz until smooth.
Step 3.
Pour your marinade over your chicken and give it a good toss until all coated. Marinade in the fridge for 2 hours.
Step 4.
Meanwhile, soak your wooden skewers in water.
Step 5.
Heat your grill to high.
Step 6.
Remove your chicken from the marinade and place onto your skewers.
Step 7.
Place your chicken under the grill and cook for 20-30 mins until your chicken is all tender and charred around the edges. You’ll need to turn them occasionally to ensure that they cook easily.
Step 8.
Whilst your chicken grills, make your slaw. Get a vegetable peeler and use it to peel large strips of carrot and cucumber. Grate your cabbage. Finely chop your coriander.
Step 9.
Add your vegetable ribbons and cabbage to a bowl and mix with your rice wine vinegar, lime juice, most of your coriander, and black and white sesame seeds.
Step 10.
Heat your remaining coconut milk and sesame oil and give them a good whisk.
Step 11.
Add your peanut butter, soy sauce, fish sauce, chilli flakes, garlic powder and honey to the pan and whisk again until all lovely and smooth.
Step 12.
Serve your skewers on top of rice along with your slaw. Top with crushed peanuts, coriander, chilli flakes and a drizzle of your satay sauce. Eat up.
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