Chicken Satay Skewers

Maggi

Maggi

Standard Supplier 6th December 2013

Chicken Satay Skewers

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken Satay Skewers recipe a try? Makes 10 portions. Prep Time: 40 mins. Cook Time: 20 mins. Total Time: 60 mins

Ingredients

  • 150g MAGGI Coconut Milk Powder
  • 300ml warm water
  • ½tsp sunflower oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 1tbsp sugar
  • 1tsp soy sauce
  • 2tbsp peanut butter
  • 10 chicken breasts, cut into strips and pierced onto skewers
  • ½tbsp sunflower oil

Method

Prepare the coconut cream by whisking the coconut milk powder into the water. Set aside.
Heat the oil in a wok and fry the onion until softened, then add the garlic and chilli and cook until fragrant.
Add the sugar and stir, allowing the ingredients to caramelise slightly, then add the soy sauce and peanut butter. Stir until the peanut butter has melted.
Pour in the coconut cream and heat through.
Reserve a third of the mixture as a dipping sauce and place the remaining mixture into a shallow bowl or resealable bag with the skewered chicken strips.
Allow to marinade for 30 minutes. Fry the chicken by adding oil to a large pan and heat until almost smoking. Add chicken skewers and cook for 2-3 minutes on each side, or until cooked through.
Serve with the dipping sauce.
Serving Suggestion
Add toasted chopped peanuts, thinly sliced red chilli, and fresh coriander leaves to the dipping sauce for extra texture and heat.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you