recipes

chicken satay skewers

• ½ cup (125ml) coconut milk
• 1 cup (150g) cashew nuts
• ½ teaspoon grated ginger
• ½ teaspoon fish sauce
• ½ teaspoon chilli flakes
• 1 tablespoon soy sauce
• 3 x 200g chicken breast fillets, trimmed and sliced
• 12 bamboo skewers, soaked and drained
• ¼ cup (60ml) vegetable oil
• lime wedges, to serve

Place the coconut milk, cashews, ginger, fish sauce, chilli and soy in a small food processor and process until well combined. Place the chicken in a bowl, add the coconut milk mixture and toss to coat. Cover and marinate in the fridge for 1 hour.
   Thread the chicken onto the skewers. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of oil and cook the skewers, in batches, for 2−3 minutes each side or until cooked through. Serves 4.