Chicken or Beef Satay
Ingredients
- 4 boneless skinned chicken breasts or 1.3 lb rump steak, trimmed
marinade
- 1 small onion finely chopped
- 1 garlic clove crushed
- 2.5 cm 1 inch piece ginger root, peeled and grated
- 2 tbsp dark soy sauce
- 2 tsp chilli powder
- 1 tsp ground coriander
- 2 tsp dark brown sugar
- 1 tbsp lemon or lime juice
- 1 tbsp vegetable oil
sauce
- 1/2 pint coconut milk
- 4 tbsp crunchy peanut butter
- 1 tbsp fish sauce
- 1 tsp lemon or lime juice
- salt and pepper
Instructions
- Using a sharp knife, trim any fat from the chicken or beef then cut into thin strips, about 7 cm/3 inches long.
- To make the marinade, place all the ingredients in a shallow dish and mix well. Add the chicken or beef strips and turn in the marinade until well coated.
- Cover with cling film (plastic wrap) and leave to marinate for 2 hours or overnight in the refrigerator.
- Remove the meat from the marinade and thread the pieces, concertina style, on pre-soaked bamboo or thin wooden skewers.
- Grill (broil) the chicken and beef satays for 8 - 10 minutes, turning and
- brushing occasionally with the marinade, until cooked through.
- Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce and lemon or lime juice in a saucepan. Bring to the boil and cook for 3 minutes. Season to taste.
- Transfer the sauce to a serving bowl and serve with the cooked satays.
Calories: 354 kcal
Carbohydrates: 8 g
Protein: 37 g
Fat: 20g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 96 mg
Sodium: 815 mg
Potassium: 797 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 245 IU
Vitamin C: 5 mg
Calcium: 33 mg
Iron: 2 mg