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  /  Food   /  Chicken Satay Skewers

Chicken Satay Skewers

By Chef Edward Hayden

Chicken Satay Skewers by Chef Edward Hayden
    For the Chicken
  • Dice the chicken into pieces and put into a medium sized bowl with the Cajun spice and the oil. Mix until completely coated and then thread onto metal or wooden skewers with some vegetables between each piece of chicken.
  • These skewers can be cooked in two ways
  • Cook on a hot barbecue for 10-12 minutes or until the chicken is cooked through.
  • Place on a baking tray lined with baking parchment and cook in a preheated oven (180C/350F/Gas Mark 4) for 18-20 minutes until chicken is cooked through.
  • For the Sauce
  • Finely dice the onion, garlic, chilli & ginger and cook in a little oil over a low heat for 3-5 minutes. Add in the peanut butter, cream and crème fraîche at this stage and continue to cook on a gentle simmer for approximately 10 minutes. Correct the consistency with the water.
  • Season with the soy sauce and the lime juice and garnish with the chopped spring onions just before you serve.
  • Serve the chicken skewers with boiled rice and satay sauce.
    Chicken Skewers:
  • 4 breasts of chicken-diced into cubes
  • Mixed vegetables (peppers, onions, cherry tomatoes)-Cut into chunks
  • 2 dessertspoons oil
  • ½ teaspoon Cajun spice
  • Satay sauce (Which can be made in advance and reheated)
  • ½ medium sized onion
  • 1 large clove garlic
  • ½ red chilli
  • 1 inch fresh ginger
  • 5oz/150g crunchy peanut butter
  • 9oz/250g Irish Yogurts Clonakilty Half-Fat Crème Fraîche
  • 4floz/110ml cream
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 5floz/150ml water (as required)
  • 2-3 stems of spring onions-chopped finely
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