Chicken Satays
This is slightly healthier version of this Thai favourite. I’m not saying you should eat 20 of them, but they are certainly healthier than takeaway or a commercially made satay sauce!
Ingredients
CHICKEN MARINADE
2 small fresh red chillies, or 1/4 teaspoon sambel oelek/chilli paste
2 cloves crushed garlic
4 tablespoons soy sauce (standard, GF or salt reduced - your choice)
2 tablespoons brown sugar (OR stevia to reduce calories)
2 tablespoons water
2 tablespoons oil of your choice (I prefer virgin olive)
750 grams chicken breast fillets (healthier cut of chicken & by marinating it is deliciously moist)
Bamboo or metal skewers
SATAY SAUCE
Cooking spray of your choice
1/3 cup finely diced onion
1 teaspoon crushed garlic
1/4 cup crunchy peanut butter
1 tablespoon soy sauce
1 teaspoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 teaspoon chilli powder (optional but worthwhile)
3/4 cup evaporated milk, coconut flavoured (OR plain with 1/2 - 1 teaspoon coconut essence)
2 teaspoons cornflour
Instructions
- MARINADE
- Cut chicken into similar sized strips or cubes.
- Mix all other marinade ingredients together and toss chicken in mix.
- Refridgerate overnite.
- Thread onto skewers & BBQ/grill until cooked through - there's nothing like a BBQ char on satay chicken.
- Serve with basmati rice, side salad & satay sauce.
- SATAY SAUCE
- Coat a small saucepan with cooking spray/oil and saute garlic and onion for 2 minutes
- Mix cornflour into evaporated milk until combined
- Add all other ingredients combining well, and whisk/stir while bring slowly to the boil
- If mixture is too thick add a little water until consistency you desire is achieved
- Pour over chicken satay sticks
If using bamboo skewers soak in water for an hour before threading chicken (otherwise they will likely burn)