Chicken satay with peanut dipping sauce
Preparing a meal that will please everyone at the table is something that every host strives for. The vibrant flavours of Asian food are surprisingly easy to create at home - particularly when you have the right ingredients - and so versatile that they can be dressed up or down to fit any occasion.
1/2 cup coconut milk
2 tablespoons fish sauce or stock
2 tablespoons curry paste
2 teaspoons minced fresh lemon grass
500g boneless skinless chicken breasts, cut into strips
1/2 cup peanut satay sauce
Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended.- Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
Refrigerate 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with peanut satay sauce for dipping.
Test Kitchen Tip:
Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.