Name: Chicken satay sticks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon sesame oil; 2 clove garlic, chopped; 2.5 centimetre piece of ginger, peeled and sliced; 1 cup roasted peanuts; 1/2 teaspoon of chilli flakes (optional); 1 shallot, sliced; 1/2 cup coconut cream; 2 tablespoon sweet soy sauce; 500 gram chicken breasts, cut into bite-sized pieces; bamboo skewers, soaked in water for 10 minutes; cooked rice noodles, chopped honey-roasted peanuts and chopped coriander, to serve

Chicken satay sticks

Making satay is easy and it can be used in everything from stir-fries to pasta and salad dressings.

Serves 4

Prep

10M

Cook

20M

Marinate

30M

Total

30M

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Ingredients

1 teaspoon sesame oil

2 clove garlic, chopped

2.5 centimetre piece of ginger, peeled and sliced

1 cup roasted peanuts

1/2 teaspoon of chilli flakes (optional)

1 shallot, sliced

1/2 cup coconut cream

2 tablespoon sweet soy sauce

500 gram chicken breasts, cut into bite-sized pieces

bamboo skewers, soaked in water for 10 minutes

cooked rice noodles, chopped honey-roasted peanuts and chopped coriander, to serve

Method

1.Heat the sesame oil and sauté the garlic, ginger, peanuts, chilli and shallot over a medium-low heat until golden and fragrant. Allow to cool for 10 minutes, then process with the coconut cream and soy sauce until smooth and creamy.

2.Marinate the chicken in half the satay sauce for at least 30 minutes or longer if possible.

3.Preheat the oven to 175°C. Thread chicken onto the soaked skewers and arrange on a lined baking tray. Cook for 15-20 minutes, turning once and basting with remaining sauce, until golden and cooked through. Serve on rice noodles with peanuts and coriander.

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Ingredients

Method

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