Fire up that barbecue and make these easy chicken skewers with tasty satay sauce.
Ingredients
- 12 (about 600g) chicken tenderloins
- 250ml (1 cup) satay marinade
- Olive oil spray
- 125ml (1/2 cup) coconut milk
- 1 teaspoon fish sauce
- Steamed jasmine rice, to serve
- 40g (1/4 cup) unsalted peanuts, coarsely chopped
- 1 tablespoon fresh coriander leaves
Method
- Step 1Place the chicken in a glass or ceramic bowl. Add the marinade and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate. Drain, reserving marinade. Thread 1 piece of chicken lengthways onto each skewer.
- Step 2Heat a barbecue grill or large chargrill on medium. Spray with olive oil spray. Add the skewers and cook for 5 minutes each side or until chicken is cooked through.
- Step 3Meanwhile, place the coconut milk and reserved marinade in a small saucepan over medium heat. Cook, stirring occasionally, for 7 minutes or until the sauce thickens. Stir in the fish sauce. Divide the rice among serving plates. Top with skewers. Drizzle over the sauce. Sprinkle with peanut and coriander to serve.
- Low carb
- Lower gi
Nutrition
2065 kj
Energy
28g
Fat Total
11g
Saturated Fat
3g
Fibre
40g
Protein
118mg
Cholesterol
629.78mg
Sodium
11g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: You’ll need 12 bamboo skewers for this recipe. Soak them in cold water for 20 minutes to prevent them burning on the grill.
With a twist: Zucchini and tofu satay with brown rice. Omit chicken tenderloins. Add firm tofu, cut into 2cm pieces, and thickly sliced zucchini to the marinade in step 1. Serve with cooked brown rice.
Related Video
- Author: Nadia French
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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