- 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
Chicken Satay Skewers
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
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.
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