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Méli Mélo Gourmand

pot pourri recipes

QUICK CHICKEN SATAY Posté le Mercredi 18 Mars 2009 à 22h17




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.

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