Sunday, November 08, 2009

Chicken Satay

2-4 Chicken breast pieces cut into thin strips
1 package wooden skewers


4 Tbsp Chunky Peanut Butter
1 pod garlic chopped finely
1 inch ginger piece chopped finely
1 tsp red chilli powder
2 tbsp dark soya sauce
2-3 spring onions finely chopped
½ tsp black pepper powder
1 ½ Tbsp Tomato Ketchup

Soak the wooden skewers in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).

Cut chicken into thin strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a bowl and mix it well to a smooth paste.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).

When ready to cook, slide the pieces of meat onto the wooden skewers. Fill only the upper half of the skewer, leaving the lower half empty so as to handle it easily while cooking.

Barbecue the satay, or grill it or simply shallow fry it. Make sure to turn the meat every 5 minutes until cooked).

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