Chicken Satay with Spicy Peanut Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
Serve 4 skewers per person with peanut sauce for dipping.
*Soak wooden skewers in water for 15 minutes before using to prevent scorching.
|Per 450 g serving||Amount|
|Saturated Fat||4 g|
|Per 450 g serving||% Daily Value|