- 0:20 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Serve these delicious chicken skewers with tempting homemade satay sauce.
Ingredients
- 1 stem lemon grass, pale section only, finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground chilli powder
- 4 (about 200g each) single chicken breast fillets, thinly sliced across the grain
- 2 Lebanese cucumbers, ends trimmed, thinly sliced
- 1/4 cup fresh coriander leaves
- Jasmine rice, to serve
- Lime wedges, to serve
Satay miso sauce
- 1 teaspoon peanut oil
- 1 brown onion, halved, finely chopped
- 1 stem lemon grass, pale section only, finely chopped
- 2 teaspoons finely grated fresh ginger
- 150g (1 cup) unsalted roasted peanuts, finely chopped
- 2 x 140ml can coconut milk
- 1 tablespoon miso paste
- 1 1/2 tablespoons finely chopped dark palm sugar
- 2 teaspoons soy sauce
Equipment
- 16 bamboo skewers (see notes)
Method
- Step 1Combine the lemon grass, coriander, turmeric and chilli powder in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to develop the flavours.
- Step 2Meanwhile, to make the satay miso sauce, heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Add the lemon grass and ginger and cook, stirring, for 1 minute or until aromatic. Add the peanuts, coconut milk, miso, palm sugar and soy sauce and bring to the boil. Reduce heat to low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
- Step 3Preheat a barbecue grill or chargrill pan on high. Thread the chicken pieces evenly onto the skewers. Cook on grill for 2-3 minutes each side or until golden brown and cooked through.
- Step 4Arrange the cucumber and coriander on serving plates and top with chicken skewers. Serve with satay miso sauce, steamed rice and lime wedges.agt
- High protein
- Low carb
- Lower gi
Nutrition
2507 kj
Energy
35g
Fat Total
15g
Saturated Fat
5g
Fibre
57g
Protein
118mg
Cholesterol
509.86mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
You will need to soak 16 bamboo skewers in cold water for 15 minutes for this recipe.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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