Chicken Satay

Ingredients

Serves 4

450g/1lb chicken breast meat
2.5cm/1 inch fresh ginger
1 shallot
1 clove garlic, peeled and crushed
1 tbsp light soy sauce
1 tbsp lemon juice
1 tsp ground coriander
1 tsp Hermesetas Granulated
¼ tsp ground chilli powder
For the Sauce
4 tbsp crunchy peanut butter
2 cloves garlic, peeled and crushed
1 shallot, peeled and finely chopped
2 tbsp vegetable oil
½ tsp chilli powder
2 tsp Hermesetas Granulated
salt and freshly ground black pepper
1 tbsp lemon juice

Preparation

Cut the chicken into 2.5cm/1in cubes. Peel and grate the ginger and shallot and in a bowl. Mix in the crushed garlic, soy sauce, lemon juice, coriander, Hermesetas Granulated and chilli powder. Add the chicken pieces and coat them well in the marinade. Cover and leave in a cool place for up to 24 hours.

Meanwhile make the peanut sauce. Heat the oil in a small pan, add the garlic and shallot and fry for about 1 minute or until starting to soften and brown.

Add the chilli powder, 300ml/½pt water, peanut butter and Hermesetas Granulated. Stir the ingredients together then bring to the boil, reduce the heat and simmer the dressing uncovered, stirring occasionally for 15-20 minutes until thickened. Stir in the lemon juice then check for seasoning.

Thread the chicken pieces onto soaked bamboo skewers and grill for 4-5 minutes on each side until the meat is cooked through and brown. Serve with the peanut sauce either as a starter or main course with rice and stir-fried vegetables.

	kJ	kcal	Carbohyd.g	Fat
Recipe	4'880	1'168	10.0	76.0
Portion	1'220	292	2.5	19.0