Makes 15 skewers
Ideal to serve as finger food at a party. It’s very versatile, so try beef or tofu instead of the chicken.
3 chicken breasts, cut into bite size pieces
1 tbsp soy sauce
2 tbsp groundnut oil (or peanut oil)
40g ginger, peeled & grated
2 cloves garlic, crushed
5 tbsp smooth peanut butter
1 tbsp caster sugar
2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp toasted sesame oil
75ml chicken stock (or vegetable), hot
dash of Tabasco sauce, to taste
Equipment: Bamboo skewers, soaked in cold water for 1 hour
- Place the chicken in a bowl and marinate with the soy sauce, groundnut oil and half of both the ginger and garlic, refrigerate for 1 hour.
- In a small bowl, mix together the remaining ginger and garlic with the peanut butter, sugar, soy sauce, Worcestershire sauce and toasted sesame oil. Whizz to a paste, before adding the hot stock and continue until the mixture reaches a smooth consistency. Add Tabasco sauce, to taste. Set aside half the sauce in a small bowl to use as a dip.
- Remove the chicken from the fridge and pierce each piece with a skewer. Season with pepper. Under a medium grill, cook the chicken skewers for 8 minutes, turning to ensure they are cooked through. Brush the chicken with the remaining satay sauce and keep warm under a low grill. To serve, place the dip in the centre of a plate surrounded by chicken skewers.