Chicken satay with peanut sauce
( MAKES 8 large kebabs )
Photo by Babiche Martens
Lemongrass sticks make a great alternative to bamboo kebabs and add a lovely lemony flavour. Rather than using chicken pieces, mince the meat and combine with some zingy flavours like sweet chilli and ginger to make it even more delicious. I usually double this if I’m having guests, or making extra for lunchboxes. You can buy a reasonable peanut sauce, but once you have made your own there is no going back. If serving as a main, adding rice and an Asian green will make this meal a hot favourite.
|500 g||Chicken mince|
|½ cup||Dried breadcrumbs|
|1 Tbsp||Grated ginger|
|2 tsp||Fish sauce|
|1 Tbsp||Soy sauce|
|1 Tbsp||Sweet chilli sauce|
|½ cup||Chopped coriander|
|8 sticks||Lemongrass, or kebab sticks|
For the peanut sauce
- Into a large bowl place the chicken, breadcrumbs, spring onions, ginger, fish sauce, soy sauce, sweet chilli sauce, coriander and salt, mixing well.
- Divide the mixture into eight. Wrap each piece around your lemongrass stick and refrigerate until ready to cook.
- To make the sauce, heat the oil in a small pot. Add the onion, garlic and ginger, cooking for a few minutes to soften. Add the milk, peanut butter, sugar, fish sauce, soy sauce and sweet chilli. Slowly heat, stirring while it comes to a simmer. Cook for 5 minutes or until thickened.
- To cook the satay sticks, heat a frying pan to a medium heat. Spray a little oil and cook, turning for 5 minutes or until cooked through.
- Serve warm with the peanut sauce.
More of Angela's tropical-flavoured recipes