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Recipes
Chicken Satay with a peanut sauce is some of my friends’ favourite dish so learning to make my own was a must!
I love using this recipe for much more than just making Chicken Satay. The marinade goes great on so many meats, fish, tofu, halloumi and even vegetables, and the sauce can even be a lovely dressing for salads!
EQUIPMENT
- Food Processor
- skewers (bamboo or metal)
INGREDIENTS
- 4 free-range chicken breasts or 4 portions of vegetarian alternative
Marinade
- 1 stick lemongrass
- 1 tbsp ground coriander
- ½ tbsp ground turmeric
- 3 cloves garlic
- 2 spring onions
- 1 red chilli
- 3 cm2 ginger
- 2 tbsp natural yoghurt
Sauce
- 50 g sunflower seeds hulled
- 50 g sesame seeds
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 100 g natural yoghurt
Garnish
- red chilli sliced
- spring onions sliced
- fresh coriander
- lime slice
INSTRUCTIONS
Marinade
- Peel the garlic and ginger then roughly chop the lemongrass, spring onions and red chilli, and add all the marinade ingredients to a food processor and blend until you have a smooth mixture.
- Slice your chicken into long thin strips then add to a bowl with half of your marinade. If you are using a meat alternative then cut into cubes to marinade. Save the other half of your marinade for later.
- Leave to marinade for at least two hours or overnight if preferred.
- If you are using bamboo skewers then leave them to soak for 10 minutes before using. Skewer your meat along the skewers then place on a grill pan ready to cook.
- Cook the skewers under a preheated grill for 20 minutes, turning half way, but they are even better cooked over a BBQ.
- Check your chicken is cooked by cutting through the thickest piece. You know it is cooked when the chicken is no longer pink and the juices run clear.
Satay Sauce
- Lightly toast your sunflower and sesame seeds in a pan over a low heat being careful not to burn. Toast for about 10 minutes or until you can start to smell the oils releasing from the seeds.
- Allow to cool slightly before adding to your food processor then blend until you have a fine crumb.
- Add the remainder of your marinade to the food processor, along with the soy sauce, lime juice, honey and natural yoghurt then blend until you have a smooth sauce.
- You can serve this sauce cold but I prefer it heated through slightly by adding it back to the pan I used to toast the seeds.
Plate Up!
- Serve the Satay Skewers with a drizzle of your Satay Sauce, a squeeze of lime and a sprinkling of the garnishes. Add an extra dish of the Satay Sauce on the side for dipping.Recipe Provided by: Nut Less KitchenInstagram: nutlesskitchen