I love peanut butter, it is one of my guilty pleasures where I can happily take a spoon and eat it straight from the pot. Anything with this delicious, nutty butter gets my attention and is probably why I have always been a fan of Chicken Satay! One thing that I miss about the UK is going out for a Chinese and Thai. I put both Chinese and Thai in the same sentence because apart from a few varied dishes on the menus, in Britain they typically serve up similar food. We all go for the mixed starters where both have Prawn Toast, Marinade Ribs, Wontons and bowl of Prawn Crackers. Everyone orders a load of egg fried rice to go with the sides and the mains can vary between a slightly fragrant but wet curry to some kind of grilled meat served with some rice noodles or egg noodles and a scatter of fresh coriander. Aside from finding a Green, Red or Yellow curry on the menu at a Thai restaurant and some Peking Duck Pancakes at a Chinese, I hardly see a difference between the two. And yet I miss it! Dipping those crispy Wontons into a sweet chilli sauce and crunching on some Sesame Prawn Toast is pure comfort food.
Chicken Satay Skewers are often served as a starter or side dish. Juicy bits of meat that are coated in a coconut, peanut butter sauce and then cooked on a hot griddle pan to get that slightly BBQ’d taste to them. The other half of the satay sauce is kept to one side for serving so that you can dip those soft tender bits of meat into the sauce to scoop it all up. These are so easy to make and really do taste delicious!
- 1 tbsp size ginger (peeled)
- 2 cloves garlic (peeled)
- 1 tsp turmeric
- 1 and half tbsp light soy sauce
- 1 tbsp runny honey
- 1 tin coconut milk
- Small bunch fresh coriander (finely chopped)
- 2 spring onions (finely sliced)
- 1 300-400g pack chicken breast fillets
- 3 tbsp smooth peanut butter
- 1 small red chilli (finely sliced)
- ½ tsp cumin
- Juice of 1 lime
- Wooden skewers (that have been soaked for around 30 mins in cold water)
- In a large bowl grate the ginger and then crush the garlic. Add the turmeric and cumin. Then pour in the honey and then add the peanut butter. Using a fork whisk the mixture so that the butter is combined with all the other ingredients. Then add soy sauce and lime juice and mix again with a fork to loosen the mixture. Add the spring onions, chilli and coriander and then pour in the coconut milk. Using a wooden spoon mix the mixture carefully so that the spices and butter become combined with the coconut milk. Leave to one side.
- Wrap the chicken breasts in cling film and bash and roll out flat with a rolling pin. Unwrap and cut into long thin strips.
- Go back to the satay mixture and pour half into a separate bowl. Take that bowl and add the chicken to it, making sure the meat is coated in the satay sauce. Ideally leave this to marinade for around 30 mins but you can also skip that part.
- Take a piece of chicken and thread onto a skewer. Repeat until all the chicken is done. Heat a griddle pan and once hot add the chicken skewers and cook for around 15 mins turning them over regularly.
- While the chicken is cooking add the other half of the sauce into a small saucepan and gently heat up for just 5 mins. You don't want the dip to be piping hot, just warmed through.
- Plate up the sauce in a serving bowl alongside the skewers and garnish with some fresh coriander and spring onions.
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