Chicken skew (satay chicken) recipe

Ingredients (nutrition)

• 2 oz raw peanuts
• 4 tablespoons vegetable oil
• 1 finely chopped onion
• 1 finely chopped root ginger
• 1 crushed garlic clove
• 1 1/2 lb skinless chicken thigh fillets, cut into bite size cubes
• 4 oz coarsely chopped creamed coconut
• 2 1/2 tablespoons crunchy peanut butter
• 1 tablespoon chili sauce
• 1 teaspoon soft dark brown sugar
• 5 fl oz milk
• salt to taste

Preparation (instructions)

1. Remove the peanut shells and skins.
2. Soak peanuts in water for 40 seconds.
3. Drain and cut into slivers.
4. Add 2 tablespoons oil in a wok under high heat.
5. Reduce heat to medium and fry peanuts until crisp.
6. Remove peanuts and drain on kitchen paper towel.
7. Add remaining oil to the hot wok.
8. Sweat onion, ginger and garlic and stir fry for 3 minutes.
9. Remove and drain on kitchen paper towel.
10. Add chicken to wok and stir fry for 4 minutes.
11. Thread onto bamboo skewers and keep warm.
12. Add coconut to the hot wok and melt it.
13. Add peanut butter, chili sauce and ginger mixture.
14. Simmer for 2 1/2 minutes.
15. Add sugar, milk and salt.
16. Simmer for 3 1/2 minutes.
17. Serve skewered chicken with hot sauce sprinkled with roasted peanuts.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes