Ingredients:
1 tbsp/15ml vegetal oil
1 tbsp/15ml soy sauce
1 large clove of garlic, crushed
1/2 tsp/2.5g finely grated fresh ginger
1lb/500g boneless chicken thigh or breast fillets, skinned and cut into
1 in/2.5cm cubes.
Satay sauce:
1 tsp/5ml vegetable oil
2 large cloves of garlic, crushed
2 tsp/ 10g finely grated fresh ginger
1 cup/8fl oz/250ml chicken broth
1 cup/8fl oz/250ml coconut milk
1 tbsp/15ml soy sauce
2 tbsp/10g crunchy peanut butter
2 tsp/10ml sweet chili sauce
How to do:
1. Place oil, soy sauce, garlic, and ginger in a bowl and mix to combine. Add chicken and marinate for 15minutes.
2. Drain chicken, thread onto lightly oiled skewers, and cook under a preheated medium broiler or on barbecue for 15-20 minutes, or until chicken is cooked.
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 broth, coconut milk, and soy sauce, bring to a simmer for 5 minutes.
4. Add peanut butter and simmer for 5 minutes longer.
just prior to serving, stir in chili sauce. serve sauce with chicken.
Note: The sauce can be made in advance and stored in a sealed container in the refrigerated for 5-7 days. Reheat over a low heat before serving. if sweet chili sauce is not available mix ordinary chili sauce with a little brown sugar.