Easy Chicken Satay

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Soak 8 wooden skewers in water for 30 minutes.
2. Put the chicken strips in a large bowl with the dark soy sauce, crushed garlic, 200 ml coconut milk, cumin, coriander and ground ginger. Massage the marinade into the chicken for a minute, cover and refrigerate for at least 30 minutes (up to overnight).
3. While the chicken marinates, put all the satay sauce ingredients except the lime juice into a small pan: peanut butter, dark soy sauce, chilli flakes, fish sauce, 200 ml coconut milk, light brown sugar, ground coriander.
4. Heat over medium, stirring with a wooden spoon. The sauce will thin at first, then thicken as it nears boiling. Do not let it boil; lower the heat as it approaches boiling and stir until thickened. Remove from the heat and stir in the lime juice.
5. Drain the skewers and shake off excess water. Thread the chicken strips onto the skewers and place them on a plate.
6. Oil the griddle or barbecue and heat until smoking. Cook the skewers for 8 to 10 minutes, turning a couple of times, until golden brown. Cut into the thickest piece to check; there should be no pink.
7. Reheat the satay sauce if you like it hot, then serve with the skewers. Top as desired with fresh coriander, sliced red chilli, chilli flakes, red onion, chopped peanuts and sesame seeds.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicOnionGingerBrown sugarRed onionChicken breastLimeCoconut milk