We use cookies on this website. By using this site, you agree that we may store and access cookies on your device.

Chicken Satay Skewers Print

Chicken Satay Skewers

Makes 15 skewers

Ingredients

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

Method

  1. 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. 
  2. 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.
  3. 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.

We use cookies on this website. By using this site, you agree that we may store and access cookies on your device.

loading
loading...

Are you sure you want to remove this event?