Quick chicken satay

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 tablespoon Soy sauce
1 large Clov garlic; crushed
½ teaspoon Finely grated fresh ginger
500 grams Chicken thigh fillets; cubed
\N \N Metal or bamboo skewers; (soaked)
1 teaspoon Vegetable oil
2 larges Clov garlic; crushed
2 teaspoons Finely grated fresh ginger
1 cup Chicken stock
1 cup Coconut milk
1 tablespoon Soy sauce
2 tablespoons Crunchy peanut butter
2 teaspoons Sweet chilli sauce


1. Place oil, soy sauce, garlic and ginger in a bowl and mix to combine.

Add chicken and marinate for 15 minutes.

2. Drain chicken, thread onto lightly oiled skewers and cook under a preheated medium grill or on a barbecue for 15 minutes or until cooked through.

3. To make sauce, heat oil in a saucepan over a medium heat. Add garlic and ginger and cook, stirring, for 2 minutes. Stir in stock, coconut milk and soy sauce. Bring to the boil. Reduce heat. Simmer for 5 minutes.

4. Add peanut butter and simmer for 5 minutes longer. Just prior to serving, stir in chilli sauce. Serve with the chicken. Note: Alternatively, purchase a ready prepared satay sauce.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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