Mini Chicken Satay
Ingredients
- 3 None boneless skinless chicken breasts, thinly sliced ⓘ
- 16 None bamboo skewers, soaked
- 1 tbsp peanut oil ⓘ
- None None Lime wedges, to serve ⓘ
- None None FOR THE SATAY SAUCE ⓘ
- 1/3 cup coconut milk
- 1/4 cup crunchy peanut butter ⓘ
- 1 tbsp brown sugar
- 2 tsp soy sauce ⓘ
- 1 tsp red pepper flakes ⓘ
- None None FOR THE CHILI AND VINEGAR SAUCE
- 1/2 cup sugar ⓘ
- 1/2 cup white vinegar ⓘ
- 1 small carrot, finely diced ⓘ
- 1 small small cucumber, finely diced
- 1 None birds-eye chili pepper, thinly sliced
Instructions
- Thread chicken onto skewers and brush with oil.
- For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
- For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
- Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.
Nutrition & Diet Analysis (per serving)
554
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).