Chicken Satay Skewers

Simple-to-find ingredients and easy-to-follow recipes from celebrity chef Annabel Karmel will make mealtimes a breeze.

Makes 2 portions

Equipment required: 10 bamboo skewers

Ingredients

• 2 chicken breasts

For the marinade

• Small piece of fresh ginger, peeled and grated (about 1 tsp)
• 1 clove garlic, crushed
• Juice of 1 lime, reserve 1 tsp
• 1 Tbsp soy sauce
• 1 Tbsp runny honey
• 1 tsp peanut butter

For the sauce

• 100g peanut butter(crunchy)
• 75ml coconut milk
• 75ml water
• 1 Tbsp sweet chilli sauce
• 1 tsp soy sauce

Method

• Soak the skewers in water for 30 minutes to stop them from scorching when grilling.
• First, mix the marinade. In a bowl, combine the grated ginger, crushed garlic, lime juice, soy sauce, honey and peanut butter and whisk together.
• Put the chicken breasts into a sealable plastic bag or cover with cling film and use a mallet or rolling pin to bash them until they are about ½ cm thick.
• Marinate the chicken. Slice each chicken breast into 5 strips and marinate for about 30 minutes.
• Whilst the chicken is marinating, you can make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small pan. Warm gently, stirring constantly, until everything has melted. Simmer for 1 to 2 minutes until the sauce thickens. Remove from the heat, then stir in the reserved tsp of lime juice and set aside.
• Thread the chicken strips onto skewers and put on a foil-lined baking sheet. Grill each side for about 5 minutes or until the chicken is cooked through.
• Serve with the dipping sauce.


Annabel’s Family Cookbook