Chicken Satay Kebabs

This recipe works in combination with: Jerk Chicken with Rice & Beans, Louisianan Jambalaya, Prawns in Thai Coconut Sauce. This recipe features in these meal plans: World Spice Trail.

Chicken kebabs with an Indonesian-style Sambal Kacang peanut sauce and spicy basmati rice.

Ingredients

  • 4 skinless chicken breast fillets, cut into 2cm pieces
  • 2 limes, 1 juiced, 1 cut into quarters
  • 1 medium yellow pepper (155g), cut into chunks
  • 1 medium red pepper (155g), cut into chunks
  • 1 medium onion (approx 185g), cut into chunks
  • one-half bunch of spring onions, finely sliced
  • 280g of basmati rice
  • 1 tbsp dark soy sauce
  • 3 medium shallots (approx 60g each), finely chopped
  • 200g of peanuts, coarsely chopped
  • 2 tsp fresh ginger, grated
  • 2 cloves of garlic, crushed
  • 2 tbsp vegetable oil
  • 2 fresh red chillies, deseeded and finely chopped
  • 3 tbsp light soy sauce
  • 1 tbsp brown demerara sugar
  • 1 tsp mild chilli powder
  • wooden or metal skewers
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £3.49
  • Store cupboard: Cook's
  • Calories per serving: 964
  • 5-a-day per serving: 2.2
  • Print Recipe
Chicken Satay Kebabs photo
Tasty?

640 cooks think so

Method

  1. To make the peanut sauce, heat the oil in a wok or large frying pan and fry the peanuts for 4 minutes, or until golden. Remove and drain well. Leave to cool then grind to a paste in a pestle and mortar or food processor and set aside.
  2. Add the garlic, chilli powder, shallots and a pinch of salt and grind to a fine paste.
  3. Heat a little oil in the wok and fry the paste for 1 minute. Add the sugar, dark soy sauce and 450ml water and bring to the boil. Cook for 8 minutes, or until thickened, stirring occasionally. Season with salt and pepper. Stir in the ground peanuts and cook for 4 minutes. Add the juice from one lime, season and set aside.
  4. Preheat the grill to high. To make the chicken kebabs, season the chicken with salt and pepper. Thread the chicken, pepper and onion pieces onto the skewers, alternating the ingredients as you go. Place in a deep baking tray and season with salt and pepper. Spoon on the satay sauce, making sure everything is well coated.
  5. Cook the rice according to the packet instructions. Whilst the rice is cooking, grill the satay kebabs, turning frequently, for 15 minutes, or until the chicken is cooked.
  6. Meanwhile, mix together the ginger, light soy sauce, spring onions and chillies. Season with salt and pepper. When the rice is cooked, stir in the mixture and season.
  7. Serve the kebabs with the rice and lime quarters. Drizzle with any remaining peanut sauce.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling. If you do not have skewers, these kebabs can be made loose in a deep baking tray.


Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

  • Turkey Koftas & Salsa

    Mediterranean-inspired grilled lean turkey kebabs (lower fat than chicken), with a spicy salsa and couscous.

  • Zesty Ginger Chicken

    Chicken glazed with a ginger, honey and lime sauce and accompanied by tender purple sprouting broccoli and basmati rice.

  • Spicy Peanut Noodles

    Mushrooms, broccoli, carrots and courgette stir-fried in a mildly spiced peanut sauce with egg noodles.