Ingredients
600g chicken thigh fillets, skin on (see Cook’s tips below)
270g jar Yeo’s satay sauce
Finely grated zest of 1⁄2 lemon
2 cloves garlic, finely grated
2 tsp sesame oil
1 tsp finely grated fresh turmeric or ground turmeric
1⁄2 tsp ground cumin
1⁄4 tsp fine salt
2 Tbsp finely chopped salted roasted peanuts
Fine salt and white sugar, to season
1 lebanese cucumber, roughly chopped
1⁄2 red onion, thickly diced
Mint leaves, to garnish
Steamed jasmine rice, to serve (optional)
Method
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Slice chicken into long, thin strips. Transfer to a large bowl.
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Add 1⁄4 cup of the satay sauce.
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Add zest and garlic.
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Pour in sesame oil.
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Add spices and salt. Mix well to coat chicken.
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Cover. Refrigerate for 30 minutes or overnight to marinate.
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Meanwhile, soak 8 bamboo skewers in hot water for 30 minutes (if marinating for 30 minutes) or overnight in cold water (if marinating overnight).
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Thread chicken onto skewers in a concertina fashion.
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Heat a chargrill pan, barbecue flat plate or large non‐stick frying pan over a high heat. When hot, cook skewers (without adding oil), turning occasionally, for 10 minutes or until lightly charred and cooked through.
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Meanwhile, put the remaining satay sauce in a small saucepan. Add peanuts and 1 Tbsp water. Heat over a medium heat, stirring, for about 2 minutes or until simmering. Season with salt and sugar.
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Pour satay mixture into a small serving dish. Arrange skewers, cucumber and red onion on a serving platter. Garnish with mint. Serve with sauce on the side and rice, if using.
Cook’s tips
- Leaving the skin on the chicken fillets is the authentic way to make satay, but you can use skinless fillets if you prefer.
- Use the skewer to pick up onion and cucumber between pieces of chicken.
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