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
  1. Place the coconut milk, cashews, ginger, fish sauce, chilli and soy in a small food processor and process until well combined. 
  2. Place the chicken in a bowl, add the coconut milk mixture and toss to coat. Cover and marinate in the fridge for 1 hour.
  3. Thread the chicken onto the skewers. Heat a large non-stick frying pan over medium heat. 
  4. Add 1 tablespoon of oil and cook the skewers, in batches, for 2−3 minutes each side or until cooked through. Serves 4.
RATE THIS RECIPE:
Reader ratings (3.67) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER