Satay chicken skewers
Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.
- 20 mins cooking
- Serves 4
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Ingredients
Satay chicken skewers
- 12 chicken tenderloins (900g)
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chilli
- 2 tablespoon peanut oil
- 1 brown onion (200g), grated
- 2 teaspoon crushed ginger
- 1 cup (250ml) coconut cream
- 3/4 cup (210g) crunchy peanut butter
- 2 tablespoon sweet chilli sauce
- 2 tablespoon light soy sauce
- 1/4 cup (35g) crushed roasted peanuts
- 450 gram packaged white microwave rice
- 1 telegraph cucumber (400g), sliced into thin ribbons
Method
Satay chicken skewers
- 1Heat an oiled chargrill plate (or grill pan or barbecue).
- 2Combine chicken, spices and half the oil in a large bowl; season. Thread chicken onto 12 skewers; cook 3 minutes each side or until cooked through.
- 3Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and nuts; simmer, stirring, 1 minute.
- 4Microwave rice according to packet directions.
- 5Serve skewers with rice, peanut sauce and cucumber ribbons. If you like, top with fresh coriander leaves and lime wedges.