| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Super1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Soy sauce |
| 1 |
lg |
Clov garlic; crushed |
| 1/2 |
ts |
Finely grated fresh ginger |
| 500 |
g |
Chicken thigh fillets; cubed |
|
|
Metal or bamboo skewers; (soaked) |
| 1 |
ts |
Vegetable oil |
| 2 |
lg |
Clov garlic; crushed |
| 2 |
ts |
Finely grated fresh ginger |
| 1 |
c |
Chicken stock |
| 1 |
c |
Coconut milk |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Crunchy peanut butter |
| 2 |
ts |
Sweet chilli sauce |
INSTRUCTIONS
SATAY SAUCE
1. Place oil, soy sauce, garlic and ginger in a bowl and mix to combine.
Add chicken and marinate for 15 minutes.
2. Drain chicken, thread onto lightly oiled skewers and cook under a
preheated medium grill or on a barbecue for 15 minutes or until cooked
through.
3. To make sauce, heat oil in a saucepan over a medium heat. Add garlic and
ginger and cook, stirring, for 2 minutes. Stir in stock, coconut milk and
soy sauce. Bring to the boil. Reduce heat. Simmer for 5 minutes.
4. Add peanut butter and simmer for 5 minutes longer. Just prior to
serving, stir in chilli sauce. Serve with the chicken. Note: Alternatively,
purchase a ready prepared satay sauce.
Recipe by: Super Food Ideas (Aussie Magazine)
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