Peanut rayu chicken satay
Serves: Two as a main or four as a starter/side dish
Prep time: 15 minutes
Marinate time: At least 30 minutes
Cooking time: 15 minutes
Ingredients
The marinade:
240g of chicken breast
1 thumb of ginger, grated
1 clove of garlic, grated
1 tablespoon of curry powder
1 teaspoon of soft brown sugar
2 tablespoons of uce peanut rayu
1 tablespoon of light soy sauce
1 tablespoon of apple cider vinegar
½ teaspoon of salt
The sauce:
2 tablespoons of uce peanut rayu
150g of peanut butter
1 teaspoon of soft brown sugar
2 tablespoons of soy sauce
½ teaspoon of salt
2 tablespoons apple cider vinegar
Juice of one lime
Water to loosen if needed
Tip
If you’re using wooden skewers, soak them in water before loading on the chicken to stop them burning.
Instructions
Dice up your chicken breast into chunks.
Place the chicken into a large bowl and mix in the grated ginger, grated garlic, curry powder, sugar, uce peanut rayu, light soy sauce, apple cider vinegar and salt.
Leave the chicken to marinate for at least 30 minutes. If you can leave it a lot longer, even overnight, the flavours will be much more intense.
While the chicken marinates make the dipping sauce. Mix all of the ingredients into a medium size bowl and stir well. This can take some time to loosen up the peanut butter. Add water to loosen the sauce to your preferred consistency.
Once marinated, thread the chicken chunks onto your skewers.
We like to cook ours on a hot barbecue, but you can also cook the skewers in a hot pan or oven pre-heated to 180c. Cook the chicken for 8-10 minutes, turning a few times to brown it on each side.
When thoroughly and evenly cooked your satay chicken is ready to serve.
How to serve
As a main we love this satay with basmati or sticky Japanese rice, a side of cucumber salad and garnished with coriander and a wedge of lime.
As a starter or side dish this is great served with a wedge of lime.
