Coconut & Cashew Chicken Satay Skewers

Recipe from What's For Lunch, Honey? 

(as presented by Donna Hay - Chicken Satay Skewers


Serves 4

½ cup (125ml) coconut milk
1 cup (150g) cashew nuts
½ teaspoon grated ginger
½ teaspoon fish sauce
½ teaspoon chilli flakes
1 tablespoon soy sauce
3 x 200g chicken breast fillets, trimmed and sliced
12 bamboo skewers, soaked and drained
¼ cup (60ml) vegetable oil
lime wedges, to serve


  1. Place the coconut milk, cashews, ginger, fish sauce, chilli and soy in a small food processor and process until well combined.

  2. Place the chicken in a bowl, add the coconut milk mixture and toss to coat. Cover and marinate in the fridge for 1 hour.

  3. Thread the chicken onto the skewers. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of oil and cook the skewers, in batches, for 2−3 minutes each side or until cooked through.