Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 large (about 500g) single chicken breast fillets, cut into 2cm pieces

  3. Steamed green beans, topped, to serve

  4. Steamed carrots, cut into 1cm-thick batons, to serve

  5. Hard-boiled eggs, cut into quarters, to serve

  6. Lebanese cucumber, cut into 2cm-thick batons, to serve

  7. Satay sauce

  8. 1 tsp peanut oil

  9. 1 purple (Asian) eschalot, peeled, finely chopped

  10. 1 garlic clove, crushed

  11. 125ml (1/2 cup) Ayam light coconut milk

  12. 125ml (1/2 cup) water

  13. 2 tsp soy sauce

  14. 2 tsp fish sauce

  15. 1/4 tsp sambal oelek

  16. 1/4 tsp finely chopped palm sugar or brown sugar

  17. Pinch of salt

  18. 130g (1/2 cup) Sanitarium natural crunchy peanut butter

  19. 1 1/2 tbs fresh lemon juice

Instructions Jump to Ingredients ↑

  1. To make the sauce, heat the oil in a saucepan over medium-high heat. Add the eschalot and garlic and cook for 1-2 minutes or until soft.

  2. Add the coconut milk, water, soy sauce, fish sauce, sambal oelek, sugar and salt to the eschalot mixture and bring to the boil. Reduce heat to medium and add the peanut butter. Stir to combine. Simmer, stirring, for 1-2 minutes. Add the lemon juice and combine.

  3. Thread chicken pieces onto the skewers. Preheat a chargrill on medium?high heat. Add skewers and cook for 3 minutes each side or until brown and cooked to your liking. Divide among serving plates. Drizzle over sauce and serve with beans, carrot, egg and cucumber.


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