Satay Chicken (quicker than a takeout)

My lot love spicy foods. For years I wasn't too adventurous with spices etc. but now there's nothing I like more than having a play around to get the right balance of flavours.

I think taste is a very subjective thing, as the saying goes one man's meat is another's……….

Anyhow, I jiggled about a little today and this is what I came up with. I served it with some noodles that I left to cool then tossed some shredded veggies through them and I mixed a little lime juice with oil and a pinch of caster sugar to dress them finally topping with cashew nuts.

We all loved it and I hope you will also.

For the Chicken Skewers
4 plump chicken breasts cubed
1 Tbsp each of
Sweet chilli
Fish sauce
Soy
Brown sugar
Olive oil
Clove of garlic
Pinch of curry powder

Thread the chicken onto soaked bamboo skewers.

Then in a bowl mix the rest of the ingredients together.

Slash the chicken pieces (this will help the marinade).

Then pour over the marinade and leave for at least an hour at room temp or in the fridge for a good few hours.

For the Satay sauce
Peanut sauce
2 Tbsp each of smooth and chunky peanut butter
1 tbsp sweet chilli
2 tbsp dark soy
Pinch of chilli flakes
Juice of half a lime
1 tbsp sesame oil
1 tsp curry powder
1 Tbsp boiled water
1 tsp brown sugar
2 tsp runny honey

Mix all of the above together in a bowl until well combined.

When your ready to start cooking, heat an ovenproof griddle pan until smoking, brush with a little oil, place the satay skewers onto the griddle, cook on each side for a minute, brush each skewer with a tbsp of the peanut sauce and transfer into the oven. 

Cook for a further 7-12 mins (210) or until the chicken is well cooked.