Chinese Chicken Satay
Recipe by James Reeson from Alive and Cooking
Ingredients
- 300g Chicken breast
- Metal skewers
- 100ml Kikkomans Lime, lemon grass and soy marinade
- 100ml Kikkomans Honey soy marinade
- 1 long red chilli, seeded and finely chopped
- 1 long green chilli, seeded and finely chopped
- 3 spring onion, finely chopped
- 1 tsp crushed garlic
- 1 tbsp sesame oil
- 1 can(400ml) coconut cream
Method
- Combine all marinades with the chillies, onions and garlic, mix well and add the sesame oil.
- Cut the chicken into even sized pieces about 2cm square and toss into the marinade.
- Marinate the chicken in the fridge for at least 1 hour.
- Thread onto skewers and grill on a very hot grill plate for about 3-5 minutes each side, turning once.
- Place the left over marination into a saucepan, add one can of coconut cream and bring to a vigorous boil. Simmer for 5 minutes. (I know this bit isn’t Chinese but I like the flavour!)
- Serve on steamed rice, pour over coconut sauce.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
