CHICKEN SATAY SKEWERS

I have always thought that chicken satay sauce has to be made with peanut butter until yesterday. As peanut butter is not the healthiest thing for you, even the light version unfortunately, I decided to create my own satay sauce. Glancing through a cookbook or cooking magazine (I have far too many) I saw that a Beef Satay recipe had kecap manis in it, otherwise known as sweet thick soy sauce. Gluten-free versions of this sauce are now readily available. Chucking a few crushed peanuts, garlic and lime juice into my grey marble mortar & pestle (which I highly advise you invest in, the good ones are only around $30-40), I made a sweet yet slightly sour satay sauce. I’m sure it tasted much better than if I had used fatty peanut butter!

INGREDIENTS

• 500g chicken breast fillets, cut into 4cm pieces
• 4 skewers
• 2 garlic cloves, finely chopped
• 1/4 cup unsalted peanuts, chopped finely
• 3 tablespoons gluten-free kecap manis
• 2 tablespoons lime juice
• Need- a mortar & pestle

COOKING 

1. Place the skewers in water and leave to soak for 30 minutes (to prevent them from splitting when cooking)

2. Meanwhile, combine the garlic, peanuts, kecap manis and lime juice in the mortar & pestle. Crush the ingredients with the pestle until well combined. In a medium bowl, add the satay mixture to the chicken and toss so that all chicken is covered with satay. Marinade in the refrigerator for 30 minutes. 

3. After 20 minutes, preheat a fan-forced oven to 200 degrees and line a baking tray with baking paper. After the chicken is done marinading, thread the marinaded chicken onto the skewers and place in the oven to bake for 15-20 minutes or until chicken is cooked. Remove from the oven and serve warm. 

Serves / 2 as a main or 4 as a side 

Total Preparation time / 45 minutes (30 minutes to soak & marinade) 

Total Cooking time / 15-20 minutes 

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