Recipe

Chicken Skewers:
3 chicken breasts cut into thin strips
1 tbsp soy sauce
2 garlic cloves peeled and crushed
200 ml (7 oz) coconut milk from a tin
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger

Satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce use tamari for gluten free
½ tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
200 ml (7 oz) coconut milk from a tin
1 tbsp light brown sugar
½ tsp ground coriander
juice of 1 lime

Instruction:

Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.

Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).

While the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.

Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don’t let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.

Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.

Brush a little oil on the griddle, then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown.

Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with green onion and chili flakes. Enjoy!