Chicken satay


  • 2 cm piece fresh ginger, peeled and finely chopped
  • 2 tablespoons soy sauce
  • juice of ½ lime
  • 1 tablespoon sunflower oil
  • 350 g skinless chicken breast fillets, cut into 2 cm cubes
  • 1 lime, cut into 8 wedges
  • 8 cherry tomatoes, about 100 g in total
  • 1 yellow capsicum, seeded and cut into chunky pieces
  • 1 zucchini, about 150 g, thickly sliced
  • sprigs of fresh coriander to serve
  • 2 teaspoons sunflower oil
  • 1 small onion, finely chopped
  • ⅓ cup (50 g) unsalted peanuts, finely chopped
  • 1 clove garlic, chopped
  • 1 teaspoon green Thai curry paste
  • 1 tablespoon soy sauce
  • ½ teaspoon caster sugar
  • 1 can light coconut cream, about 270 ml


  1. To make the marinade, mix the ginger, soy sauce, lime juice and oil together in a bowl.
  2. Add the chicken and toss to coat.
  3. Cover with plastic wrap and leave to marinate in the fridge for at least 2 hours, turning once or twice.
  4. Soak 8 wooden skewers in cold water for at least 30 minutes.
  5. Meanwhile, make the peanut sauce.
  6. Heat the oil in a small saucepan, add the onion and cook over a moderate heat, stirring, for 3 minutes.
  7. Add the peanuts and cook for 3–5 minutes or until both the nuts and onion are lightly browned, stirring occasionally.
  8. Add the garlic, curry paste, soy sauce, sugar and coconut cream.
  9. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until thickened, stirring occasionally.
  10. Purée the sauce in a blender or food processor to make a thick cream.
  11. Return to the pan and set aside.
  12. Preheat the grill to high.
  13. Lift the chicken out of the marinade; reserve the marinade.
  14. Thread the chicken, lime wedges and vegetables onto the soaked skewers.
  15. Arrange the skewers on the grill rack and brush with the marinade.
  16. Place under the grill, close to the heat, and cook for 10–15 minutes, turning once or twice, until the ingredients are browned and the chicken is cooked thoroughly.
  17. Test by cutting one of the chicken pieces in half with a knife; there should be no pink.
  18. While the satays are cooking, reheat the sauce.
  19. Arrange the satays on 4 serving plates, garnish with sprigs of coriander and serve with the peanut sauce.

Serves 4
Preparation: 20 minutes, plus at least 2 hours marinating
Cooking: 30 minutes

Source: Perfect Poultry
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