Amarante
|
 Thu, Aug 06 2020, 11:51 am
This was an easy preparation for a classic Thai chicken dish - I didn't have palm sugar so subbed brown sugar
Spicy Chicken Skewers With Satay Sauce
Excerpt From: Alex Hollywood: My Busy Kitchen - A lifetime of family recipes
This is a doddle to make and the perfect finger food. If you keep a range of spices, you can knock it up in no time, but if you don’t quite have all the ingredients, you can simply make substitutions. No soy? Try Worcestershire sauce. Out of coconut milk? Use hoisin sauce or even tomato ketchup mixed with a little soy sauce and lime juice. No palm sugar? Try honey, brown sugar or even toffee sauce. Taste as you go and swap ingredients in and out whenever you need to. Have fun and experiment with the flavours.
Serves 4
4 chicken breasts, skinned and diced
For the marinade
2 tbsp smooth peanut butter
juice of 2 limes
1 tsp hot chilli sauce
4 tbsp dark soy sauce
3 garlic cloves, chopped
2 tsp finely chopped fresh root ginger
1 tsp medium-hot curry powder
1 tbsp palm sugar
1 tbsp sesame oil
For the sauce
2 tbsp crunchy peanut butter
2 tbsp coconut milk
1–2 tsp soy sauce
2 tsp sweet chilli sauce
1 tbsp sesame oil
1 tbsp water
1 tbsp lime juice
Put all the marinade ingredients into a large bowl and mix well. Add the chicken and turn to coat. Cover with cling film and leave in the fridge for a few hours.
Set out 8 skewers (if using bamboo ones, soak them in water for at least 30 minutes).
Preheat the grill until very hot, and cover the grill pan with foil.
Thread the chicken pieces on to the skewers and grill under a high heat for about 6 minutes on each side.
Meanwhile, combine all the sauce ingredients in a bowl. Divide the sauce between 4 little dishes and serve alongside each person’s skewers
| |
|
