Name: Mini chicken satay
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 chicken breast fillets, sliced thinly; 16 bamboo skewers, soaked; 1 tablespoon peanut oil; lime wedges, to serve; Satay sauce; 1/3 cup coconut milk; 1/4 cup crunchy peanut butter; 1 tablespoon brown sugar; 2 teaspoon soy sauce; 1 teaspoon dried chilli flakes; 1/4 cup hot water; Chilli and vinegar sauce; 1/2 cup caster sugar; 1/2 cup white vinegar; 1 small carrot, finely diced; 1 small cucumber, finely diced; 1 birdseye chilli, finely sliced

Mini chicken satay

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

3 chicken breast fillets, sliced thinly

16 bamboo skewers, soaked

1 tablespoon peanut oil

lime wedges, to serve

Satay sauce

1/3 cup coconut milk

1/4 cup crunchy peanut butter

1 tablespoon brown sugar

2 teaspoon soy sauce

1 teaspoon dried chilli flakes

1/4 cup hot water

Chilli and vinegar sauce

1/2 cup caster sugar

1/2 cup white vinegar

1 small carrot, finely diced

1 small cucumber, finely diced

1 birdseye chilli, finely sliced

Method

1.Thread chicken onto skewers and brush with oil.

2.To make satay sauce; combine all the ingredients in a medium saucepan. Stir over medium heat for 3 minutes. Set aside.

3.To make chilli and vinegar sauce; combine sugar and vinegar in a small saucepan. Stir over medium heat until the sugar dissolves. Place vegetables and chilli into a small bowl and pour over syrup. Cool.

4.Preheat a barbecue plate or large frying pan on high. Cook skewers for 3-4 minutes each side, until cooked through. Serve with the sauces and lime wedge.

For a substantial meal, accompany this with steamed rice and stir-fried Asian greens.
Note

Woman's Weekly Food

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Ingredients

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