Indonesian satay chicken skewers
Who doesn’t love a satay chicken dipper? I’ve got a super simple and nasty-free recipe for you. If you’re making this prior to a party or having guests around you can pop it in the fridge before cooking. In fact, I recommend you do so you make the most of that delicious Indonesian satay marinade.
- ½ brown onion, finely diced
- 2 cloves garlic, peeled & crushed
- 180g lightly salted peanut butter
- 200mL coconut milk
- 2 tbsp tamari or coconut aminos
- 2 tbsp water
- 1 lime, juiced + extra to serve
- Pinch chilli flakes (optional)
- 700g chicken breast, sliced into 2cm cubes
- 10 presoaked wooden skewers (or stainless steel if you have them)
- Place onion and garlic in lightly greased medium saucepan over medium heat. Cook for 3-4 mins, or until softened. Add peanut butter, coconut milk, tamari and water. Stir to combine, then simmer on very low heat for 2 mins until mixture thins. Remove from heat and stir through lime juice and chilli flakes. Set aside to cool.
- Thread chicken onto skewers. Brush about ¼ of satay mixture onto chicken (taking care not to double-dip the brush to avoid cross-contamination). Set threaded skewers aside in fridge until ready to cook them.
- Heat large griddle or frying pan over a medium-high heat. Brush skewers with a little olive oil. Grill skewers for 8 mins, or until cooked through, turning every 2 mins or so.
- Place on serving plate on bed of rocket. Transfer remaining satay sauce into small bowl.
- To serve, dip skewers into sauce. Squeeze over extra lime.
Tip: For really little kids, you can remove the chicken from the skewers before they eat to avoid any difficulty eating.
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