Chelley's Thai Style Chicken Satay

Chelley's Thai Style Chicken Satay

Chelley's Thai Style Chicken Satay

45 minutes

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Details
  • Serving Size:   30
  • Weight Watchers:   22 Points
Cuisine
  • Thai
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 teaspoon black pepper
  • 3 tablespoons brown sugar
  • A pack of bamboo sticks
  • 500 grams chicken thigh or breast meat, cut into cubes
  • Cucumber, cut int wedges
  • 3 tablespoons dark brown sugar
  • Extra oil for cooking
  • 1 teaspoon fish sauce
  • 3 teaspoons fish sauce
  • 1 clove garlic, chopped
  • Grill griddle pan or griller
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • 3 tablespoons lemon juice
  • 1 tablespoon light soya sauce
  • Spanish onion, cut into wedges
  • Peanut butter, to taste
  • Peanut sauce
  • 2 tablespoons red curry paste
  • 1 cup of coarse roasted peanuts
  • 1 teaspoon tumeric
  • 4 cups unsweetened coconut milk
  • 1 tablespoon vegetable oil
  • A brush
Instructions

For satay:Method:Marinate chicken with marinade for at least 2 hours or preferably overnight in the fridge.Make sure to soak bamboo sticks in water for 30 minutes before skewering the meat.Cook satays on greased grill griddle and brush on oil and leftover marinade as needed. Cook about 3 minutes on each side.

Serve satays with peanut sauce, cucumber and onions.For Peanut Sauce:Method:Bring coconut milk to a boil and add the rest of the ingredients and adjust to taste accordingly.

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