- 2 Chicken Breasts
- 5tbsp Crunchy Peanut Butter
- 2 Spring Onions
- 1 Bunch Of Coriander
- 3 Cloves Of Garlic
- 1 Inch Piece Of Ginger
- 1 Lime
Chicken Satay is one of those dishes that everyone loves. The perfect combination of sweetness and zest and that huge hit of peanuts glazed over creamy chicken breast. There are few who can say no to that. This recipe is a really simple and quick take on the ancient Indonesian recipe. You could make it up the day before and throw it on the BBQ when your mates come round.
This satay paste turns out a lot greener than the usual golden brown due to the full bunch of coriander but it really lifts the flavour and makes it incredibly fresh and sweet. There will also be a fair bit of the paste left over to use for the next time.
All your lovely, fresh ingredients.
Roughly chop up the spring onion, coriander and garlic. Grate the Ginger on a microplane and zest the lime.
Juice the lime in a blender. Add the spring onions, coriander, garlic, ginger, lime zest, peanut butter and about 5tbsp of sunflower oil. Blend all of these together until you get a smooth paste. Add a little more oil if necessary.
Slice the chicken breast thinly.
Coat with a few tablespoons of the paste and leave to marinade overnight, or use immediately.
Thread the chicken strips onto wooden skewers.
These are great on a BBQ but if you don’t have one just crank your grill on to full heat.
Cook for about 5-7 minutes each side until they are gnarled, crispy and dark.
This recipe is is one that once you have tried, you will never be able to go back to the 'plasticy' orange goop that is shovelled into you in Charlies. Actually scratch that, Charlies is great.