Chicken Satay with Peanut Sauce
Contains statutory allergens: Gluten, Soy, Peanuts
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Ingredients (14)
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Instructions (5)
Cut the chicken breast into thin strips or bite-sized chunks. Grate the garlic and ginger finely.
In a bowl, mix together soy sauce, 1 tablespoon brown sugar, oil, ground coriander, cumin, turmeric, salt, and half of the grated garlic and ginger. Add the chicken and marinate for at least 20 minutes.
To make the peanut sauce, heat a small saucepan over medium heat. Add the remaining garlic and ginger, coconut milk, peanut butter, remaining 1 tablespoon brown sugar, and sambal oelek. Whisk gently until smooth and gently simmering. Squeeze in lime juice and remove from heat.
Thread the marinated chicken onto wooden skewers that have been pre-soaked in water.
Heat a grill pan or outdoor grill to high heat. Grill the chicken skewers for 3 to 4 minutes per side until nicely charred and cooked through. Serve immediately with warm peanut sauce.
