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Indonesian style satay chicken

by Christina Julia

Indonesian style satay chicken

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g/2oz raw peanuts
  • 3 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2.5cm/1in piece of fresh rootginger, finely chopped
  • 1 garlic clove, crushed
  • 700g/11/2lb skinless chicken thigh fillets, cubed
  • 100g/4oz creamed coconut, roughly chopped
  • 1 tablespoon chilli sauce
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon soft dark brown sugar
  • 150ml/5fl oz milk
  • 1⁄4 teaspoon salt

Instructions

  • Shell the peanuts and remove the skins by rubbing them between the
    palms of your hands. Put them in a small bowl, add just enough water to
    cover and soak for 1 minute. Drain the nuts and cut into slivers.
  • Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry
    the peanuts for 1 minute until crisp and golden. Remove with a slotted
    spoon and drain on kitchen paper.
  •  Add the remaining oil to the hot wok. When the oil is hot, add the
    onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but
    not browned. Remove with a slotted spoon and drain on kitchen paper.
  • Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp
    and golden on all sides. Thread onto bamboo skewers and keep warm.
  • Add the creamed coconut to the hot wok in small pieces, and stir-fry until
    melted. Add the chilli sauce, peanut butter and ginger mixture, and
    simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a
    further 3 minutes.
  • Serve the skewered chicken hot with a dish of the hot sauce sprinkled
    with the roasted peanuts and vegetables

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