Chicken Sate
A favourite on the street food markets in the far east.To fully recreate the street food style, you could thinly slice the chicken and bash it with the side of a cleaver or rolling pin to tenderise it slightly. Feed it onto skewers so that it cooks very quickly.
Ingredients
- 4 chicken breasts
- 5 tbsp light soy sauce
- 3 tbsp sweet chilli sauce
- 1 tbsp soft brown sugar heaped
- 2 tbsp lime juice
- 1 garlic clove made into paste see hints and tips
- 2 cm piece of root ginger grated
Sate Sauce
- 1 garlic clove made into paste see hints and tips
- 1 red chilli finely chopped
- 2 generous tbsp crunchy peanut butter
- 2 tbsp light soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp chopped fresh coriander
- water as required
Instructions
- Cut the chicken into strips. mix the rest of the chicken ingredients and combine with the chicken in a bowl. Marinade in the fridge for at least two hours.
- Thread the chicken onto bamboo skewers which have been previously soaked in water. Cook on the barbecue, turning frequently until cooked all the way through. Serve with the satay sauce either poured over the skewers or as a dip.
- To make the sate sauce, fry the garlic in a small amount of oil for a few seconds and add the chilli. Stir in the peanut butter and then add the rest of the ingredients except the water. Stir until heated through and add enough water to achieve a decent consistency.