Recipe Cuisine: Vietnamese
Theme: Soul Spicy
Chicken Satay Skewers with Peanut Sauce
By: Susan Connel
Ingredients
- 1 kg Chicken tenderloins
- MARINADE PASTE - 1 1/2 Tablespoons LKK Panda Oyster sauce, 2 Tablespoons LKK Soy sauce, 1/4 teaspoon salt, 1/2 tablespoon castor sugar, 2 tablespoons KNOR chicken powder, 1 teaspoon turmeric, 1 Tablespoon curry powder
- SATAY SAUCE -500g jar peanut butter (crunchy)500mls water2 heaped tablespoons Jimmys satay paste or Satay sauce1/2 tablespoon salt2 tablespoons castor sugarcouple kaffir lime leaves torn (remove before serving)1/2 teaspoon fish sauce1/2 teaspoon soy sauce
- bamboo skewers
Product used in recipe
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 510G
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
Method
- Mix marinade to a paste and coat chicken in a shallow dish, use a pastry brush to coat chicken well. Cover and refrigerate chicken to let the flavours develop for a couple of hours or overnight.
- In a saucepan mix 500mls water, peanut butter, satay paste, salt, sugar, soy, fish sauce and lime leaves. Mix until heated thru and simmer slowly until a rich sauce consistency.
- Dip skewers in ice water and thread chicken on evenly until you have all of the skewers ready to grill or bbq. Cook on medium to high heat with a drizzle of vegetable oil or cooking spray. Turn quickly to ensure they do not burn or dry out.Serve immediately with rice and the peanut satay sauce.Time to tantalise your tastebuds!
