Chicken Satay Bites
1 tsp ground turmeric
3 garlic cloves, roughly chopped
grated zest and juice of 1 lime
1 hot chilli
1 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into long strips
cucumber strips to serve
For the satay sauce
200g/7oz/1⅓ cups salted peanuts
2 tbsp peanut butter
2 tbsp dark soy sauce
juice of 1 lime
1 x 200ml/7floz can coconut cream
1 Put the turmeric, garlic, lime zest and juice, chilli and oil in a blender or food processor. Blitz to a paste.
2 Transfer to a shallow dish and stir in the chicken strips to coat them. Cover and chill in the refrigerator for at least 30 minutes.
3 To make the satay sauce, put all the ingredients in a food processor and blitz until thick. Put in a serving dish, cover and chill until required.
4 Preheat the grill (broiler) until hot. Soak 24 bamboo skewers in some water for 20 minutes. Thread the marinated chicken strips on to the skewers.
5 Cook the chicken under the hot grill for 4–5 minutes on each side until it is cooked through and golden brown.
6 Serve with the satay sauce and some cucumber strips.
|Chicken Satay Bites|