Thai Chicken Satay Peanut Sauce
METHOD
Chicken Marinade:
- In a small bowl, mix the coconut milk, Knorr Concentrated Chicken Bouillon, Knorr Oyster Sauce, red curry paste, brown sugar and spices except the chicken. Slice the chicken into long, thin strips, about 5 cm long by 2 cm wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
Peanut Sauce:
- Meanwhile, prepare the peanut sauce. Add peanut butter and Knorr Concentrated Chicken Bouillon to the water then combined withJapanese soy sauceand Knorr Thai Sweet Chilli Sauce, honey, sugar,ginger and garlic in a small saucepan and whisk well.
- Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
Grill:
- Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through.
Garnish:
- Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Ingredients - Serves 10
Chicken Marinade:
3 kg Chicken Breasts, sliced strips
300 ml Coconut milk
40 ml Knorr Concentrated Chicken Bouillon (6x1L)
50 ml Knorr Oyster Sauce
30 g Thai red curry paste
Peanut Sauce:
100 g Peanut butter, smooth
600 ml Water
40 g Honey
30 g Ginger and Garlic Paste
10 g Black pepper, ground
15 g Turmeric, powder
30 g Coriander leaves, chopped
30 g Sugar
30 g Knorr Thai Sweet Chilli Sauce
40 ml Japanese Soy sauce
Grill:
50 pc Bamboo skewers, large soaked in cold water
Garnish:
30 g Coriander, fresh
10 pc Lime wedges
