Ingredients
- Small Piece of Ginger
- 2 Garlic Cloves
- Zest and Juice of 1 Lime
- 1 tsp of Clear Honey
- 1 tbsp of Soy Sauce
- 1 tbsp of Mild Curry Powder
- 3 tbsp of Smooth Peanut Butter
- 500g pack Skinless Chicken Breast Fillets
- 165ml can Coconut Milk
- 1 tsp vegetable oil
- Cooked Rice and Lime wedges to serve
Method
- Marinade: Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Give it all a good mix, adding a small splash of water if it’s too stiff, then spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Prep the chicken: Put the chicken in the sandwich bag, one breast at a time, and flatten each one with a rolling pin or a meat mallet – this isn’t essential.
- Mix chicken and marinade: Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook the sauce: While the chicken is marinating, pour the coconut milk into the pan and stir together with the peanut butter mix. The sauce needs to be heated gently and stirred.
- Sewing the chicken onto skewers: The chicken needs to be threaded into ‘S’ shapes onto the skewers. Thread the skewers away from yourself, being careful of the sharp end.
- Cooking the chicken: Heat the grill to high and brush a baking tray with oil. Line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Serving: Remove your skewers from the grill and plate up with some cooked rice and lime wedges for a nice and easy meal, Enjoy!
Recipe taken from www.bbcgoodfood.com/recipe/cheeky-chicken-satay