Chicken Satay

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Ingredients list for Chicken Satay

• 4 Chicken breasts boneless, skinless
• 6 tablespoons Peanut butter
• 1 Fresh red chillies seeded, chopped
• 2 tablespoons Oil
• 1 medium Onion
• 1 medium Cucumber
• to taste Salt
• 2 tablespoons Soy sauce
• 2 teaspoons Thai fish sauce
• 1 teaspoon Lemon juice
• 4 cloves Garlic crushed
• 1 inch piece Ginger crushed
• 2 teaspoons Brown sugar
• 2 teaspoons Honey
• 6 tablespoons Peanut butter
• 1 tablespoon Oil
• 1 small Onion chopped
• 1/2 inch piece Ginger crushed
• 4 cloves Garlic crushed
• 1 tablespoon Soy sauce
• 4 tablespoons Coconut milk
• 1 tablespoon Lemon juice
• to taste Salt
• 1 tablespoon Honey

Method

1. Slice each chicken breast into four long strips with a sharp knife.
2. Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator.
3. Heat oil in a griddle plate. Thread the marinated chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook.
4. For the peanut sauce heat oil in a pan, add the onion and sauté.
5. Turn the satay stick on the griddle to cook the other side. Add ginger and garlic to the onion in the pan and continue to sauté. Add soy sauce, peanut butter and two tablespoons of water.
6. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix.
7. Take the peanut sauce off the heat. Cut the other onion into quarters and separate the layers. Cut the cucumber into cubes the same size as that of the onion layers. Thread the onion and cucumber pieces onto toothpicks.
8. Serve the satay with the sauce and the vegetables immediately.

Nutrition Info