Chicken satay with peanut sauce

    35 mins

    Peanuts, which are legumes, provide more protein than any other nut. They also supply good amounts of fibre, vitamin E and B vitamins.

    1 person made this

    Serves: 4 

    • 2 tablespoons (30ml) rice vinegar (mirin)
    • 2 teaspoons (10ml) sesame oil
    • 2 teaspoons caster sugar
    • 1/2 teaspoon dried crushed chilli
    • 2 large cucumbers, cut into 5mm dice
    • 1 small red capsicum, diced
    • 500g skinless, boneless chicken breasts, cut into 3cm cubes
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon black pepper
    • Salt
    • 2 cloves garlic, crushed
    • 1/2 cup dry-roasted peanuts
    • 1/3 cup packed fresh coriander sprigs
    • 1/2 cup (125ml) chicken stock
    • 2 tablespoons (30ml) lime juice
    • 1 lemon, cut into wedges

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Whisk together the vinegar, sesame oil, 1 teaspoon of the sugar and the chilli in a medium bowl. Add the cucumbers and capsicum, tossing to combine. Refrigerate until serving time.
    2. Preheat the griller. Toss the chicken with the ground coriander, pepper and a pinch of salt in a medium bowl; put aside.
    3. Purée the garlic, peanuts, fresh coriander, stock, lime juice and the remaining sugar in a food processor.
    4. Thread the chicken pieces onto 8 skewers. (If using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn.) Grill 15 cm from the heat, turning the skewers once, for 5 minutes or until the chicken is cooked through. Serve the satay skewers with the peanut sauce, the cucumber salad and the lemon wedges alongside.

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