every one a winner
every one a dinner
To serve – 4
Preparation time- 15 minutes
Cooking time – 15 minutes
For extra flavour, try marinating the cubed chicken in the satay sauce overnight, covered, in the refrigerator.
750 g chicken thigh fillets Satay Sauce: 1 tbsp oil 1 onion, chopped 125 g crunchy peanut butter 1 tbsp soy sauce 125 ml coconut cream 2 tbsps sweet chilli sauce
- Trim the chicken of any excess fat and sinew, then cut into 2.5 cm cubes. Soak 8 wooden skewers in water to prevent them from burning under the grill.
- To make the satay sauce, heat the oil in a small saucepan. Add the onion and cook over a medium heat for 2-3 minutes, or until soft. Add the peanut butter, soy sauce, coconut cream and sweet chilli sauce and cook gently, stirring until heated through.
- Thread the chicken cubes onto the skewers, then place on a cold, lightly oiled grill tray. Cook under a hot grill for 5 minutes, turn over and cook for a further 5 minutes, or until tender. Brush with a little sauce during cooking if desired.
- Serve with the satay sauce and garnish with fresh coriander.
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