Coconut & Cashew Chicken Satay Skewers
Recipe from What's For Lunch, Honey?
(as presented by Donna Hay - Chicken Satay Skewers)
Ingredients
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
Method
- Place the coconut milk, cashews, ginger, fish sauce, chilli and soy in a
small food processor and process until well combined.
- Place the chicken in a bowl, add the coconut milk mixture and toss to coat.
Cover and marinate in the fridge for 1 hour.
- 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.