Name: Chicken satay
Yield: 4 servings
Cuisine: Asian
Ingredients: 3.00 chicken breast fillets; 0.50 lemon juice only; 1.00 garlic cloves; 0.00 salt; 1.00 fresh ginger grated; 1.00 spring onions finely chopped; 10.00 ml coriander seeds; 3.00 ml chillies powder; 3.00 ml brown sugar soft; 30.00 ml soy sauce; 0.00 oil for basting; 0.00 fresh coriander; 0.00 lemon cut into wedges; 0.00 oil; 2.00 garlic cloves, crushed; 1.00 onion chopped; 200.00 ml coconut milk; 5.00 ml red curry paste; 10.00 ml brown sugar soft; 25.00 ml peanut butter; 15.00 ml soy sauce; 15.00 ml lemon juice; 0.00 salt and freshly ground black pepper; 60.00 ml peanuts chopped

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Ingredients (24)

3.00	chicken breast fillets
0.50	lemon — juice only
1.00	garlic — cloves
0.00	salt
1.00	fresh ginger — grated
1.00	spring onions — finely chopped
10.00 ml	coriander — seeds
3.00 ml	chillies — powder
3.00 ml	brown sugar — soft
30.00 ml	soy sauce
0.00	oil — for basting
0.00	fresh coriander
0.00	lemon — cut into wedges

SATAY SAUCE

0.00	oil
2.00	garlic — cloves, crushed
1.00	onion — chopped
200.00 ml	coconut milk
5.00 ml	red curry paste
10.00 ml	brown sugar — soft
25.00 ml	peanut butter
15.00 ml	soy sauce
15.00 ml	lemon juice
0.00	salt and freshly ground black pepper
60.00 ml	peanuts — chopped

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Method:

Place the chicken breasts between two sheets of clingfilm and flatten slightly with the back of your hand.
Slice the breasts into long strips and place them in a flat dish.
Sprinkle with the lemon or lime juice.
Crush the garlic, spring onion, spices, sugar and soy sauce.
Mash to form a paste and rub the mixture into the chicken.
Cover with clingfilm and marinate for at least two hours or overnight if possible.
SATAY SAUCE
Heat the oil in a pan and stir-fry the garlic and onion until soft.
Add 200 ml of the coconut milk, the curry paste, sugar and peanut butter.
Bring to the boil and simmer for five to 10 minutes, stirring occasionally.
Remove from the heat and cool for 10 minutes.
Season with soy sauce, lemon juice, salt and pepper.
Add chopped peanuts.
Thread the chicken pieces onto kebab skewers in a zigzag.
Brush with a little oil and grill in a hot griddle pan until done.
Garnish with fresh coriander and serve with the satay sauce and lemon or lime wedges.