500g chicken fillet\thigh meat cut unto strips
salt and pepper
1 tablespoon lemon juice
1 teaspoon crushed garlic
Pinch chili powder
180g smooth peanut butter
2 tablespoons brown sugar
pinch chili powder (more if you like it spicy)
1 tablespoon soy sauce
1 tablespoon minced or finely grated onion (don't
leave this out)
Toasted sesame seeds
bamboo skewers soaked in water
First make the sauce by adding all of the
ingredients to a small pot on a medium heat, stir
until it comes to a slow simmer and allow to
simmer for 5 minutes stirring from time to time.
Remove from the heat and leave to cool.
Place the chicken strips in a bowl and season with
salt and pepper, add the lemon juice, garlic and
pinch of chili powder. Mix it up, cover and place
in the fridge for about 30 minutes.
Thread the chicken onto the skewers but not too
tightly. You want them to cook quickly and evenly.
If they are too tightly packed you are likely to
have raw insides.
Place the skewers on a rack in a roasting pan and
grill under a hot grill in the oven until cooked
through. Turn at least twice and brush over a bit
of the satay sauce at each turn.
When cooked place them on a platter, sprinkle with
sesame seeds and serve with the rest of the satay
sauce in a bowl for dipping.
INFO & TIPS
From a friend