Chicken satay is marinated chicken that is skewered and grilled, served with dipping sauce that is sweet, salty and slightly acidic from the fresh lime juice. It’s a very popular dish, now served around the globe and always proves popular at barbecues, parties and family meals. You can serve it simply on its own or with rice or noodles.
- 2 large chicken breasts - cut into big chunks
- 2 tbsp of gluten and wheat free soy sauce
- 2 tbsp of gluten and wheat free fish sauce
- 1 clove of garlic - crushed
- 150g of peanut butter
- 1 red chilli - deseeded
- 4 spring onions - roughly chopped
- ½ inch fresh ginger - peeled
- 2 tsp soft light brown sugar
- Juice of 1 lime
- 2 cloves of garlic - crushed
- 1 tbsp gluten and wheat free soy sauce
- 1 tbsp of gluten and wheat free fish sauce
- 200ml of coconut milk
- Fresh coriander to garnish
To make the marinade, in a bowl place the 2 tbsp soya sauce, 2 tbsp fish sauce and 1 clove of crushed garlic. Add the chicken chunks and leave to marinate for at least 30 minutes.
Whilst the chicken is marinating, soak 4 wooden skewers in water to stop them from burning when under the grill.
To make the satay sauce, place the chilli, 2 cloves of garlic, spring onion, ginger, brown sugar, 1 tbsp soy sauce and 1 tbsp fish sauce in a blender and blitz until you have a smooth paste.
Place in a pan over a medium heat and cook for a couple of minutes. Add the peanut butter, stirring to ensure it doesn’t stick. Then add the coconut milk and the lime juice and allow to cool.
Thread the chicken pieces onto the skewer and place under a pre-heated medium grill for about 5 minutes on each side. Alternatively, you could barbecue them or use a skillet pan. The chicken should be cooked through and lightly charred all over.
Allow the skewers to rest for a few minutes before serving with the satay sauce on the side and some fresh coriander to garnish.