Satay Chicken Skewers
6 chicken thighs cut to 3cm cubes
1 red capsicum
1 green capsicum
300g medium sized button mushrooms
1 small brown onion chopped
¼ cup teriyaki sauce
2 tbs soy sauce
½ cup dry sherry
¼ cup tomato sauce
¼ cup sweet chilli sauce
2 tsp curry powder
3 tbs low salt crunchy peanut butter
1 cup water
Dead easy - just throw it together.
I LIKE TO BBQ THE SKEWERS WITH THE LID ON THE BBQ - BUT THATS PERSONAL CHOICE.
FOR A SIMPLER SERVING SOLUTION, CHICKEN CAN BE STIR FRIED AND ADDED TO THE SAUCE JUST PRIOR TO ADDING THE PEANUT BUTTER AND WATER. THIS CAN THEN JUST BE PLATED UP IN BOWLS WITH A LITTLE RICE.
COOKING TIME IS LOW, SO MAKE SURE THE CHICKEN IS COOKED THROUGH BEFORE YOU ADD TO THE SAUCE.
“SATAY SAUCE IS A SECRET - SO DON'T TELL ANYONE”
Heat some oil in a large pan and fry the onion until soft, but not browned. Add all of the other ingredients for the sauce in order of the list, except the peanut butter and water. Simmer on a low heat for approximately 10 minutes, stirring regularly.
Add the peanut butter 1 tbs at a time, stirring each one in until it has melted and is smooth. Add half the water and stir through sauce. Cook stirring for 5 minutes, adding the balance of the water bit by bit if needed, to control the consistency as you go.
Meanwhile trim fat from the thighs, cut into chunks, and thread onto metal skewers, or wooden ones that have been soaked in water, along with capsicum and whole mushrooms. Try to keep everything a uniform size on the skewers.
Grill, pan fry or BBQ the chicken skewers as desired (see note).
Lay 2-3 skewers on a serving plate and top with some of the sauce. Remaining sauce can be served in individual bowls or in the centre of the table.
Serve with either plain or saffron rice.
Should get at least eight skewers, so will do four with rice.