Chicken Satay

Chicken Satay

Keys : Chicken Low Calorie Fat Free Diet Theme Poultry Ethnic Points Japanese Japan Asian Oriental Indonesia Hot

Ingredients : 8x boneless skinless chicken breasts filleted 2tbl soy sauce 2 tsp lime juice Peanut Sauce: 2/3 cup peanuts, dry-roasted unsalted 3 xshallots chopped 2x cloves garlic 1tsp curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1 tbl honey 2 tsp soy sauce 1 cup water
Method : 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint : If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not theleaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil: a strongly flavoured oil, used in small quantities. This makes more than enough sauce – for us anyway it is probably doublewhat we need for that amount of chicken.

Source ; fooddownunder.com

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