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 |
| 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 |
SATAY 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.