Satay Chicken Sticks
Preparation 10 Minutes,
Bake 25 Minutes.
Makes 9 Skewers
1 Garlic Clove
1cm Piece Fresh Ginger
½ bunch Coriander Stalks (well washed)
3 Tbsp Kraft Crunchy Peanut Butter
¾ cup Hot Water
1 Tbsp Soy (or Gluten free Tamari)
1 Lime juice
500g Chicken Breast in 2cm cubes
½ packet Baby Corn
1 Red Capsicum
9 skewer sticks
1.Preheat oven to 180 degrees. Line a large baking dish with baking paper.
2.Finely dice the Garlic, Ginger and Coriander Stalks. Combine in a large bowl with Peanut Butter, Soy, Lime Juice and Hot Water. Taste you are happy with the Satay flavour.
3.Add the cubed Chicken to the Satay sauce, mixing well to ensure all the chicken pieces are coated. Cover and refrigerate for 5 minutes.
4.Meanwhile slice the baby corn in half. Slice Zucchini into 1cm discs. Cut capsicum into 2cm squares.
5.Skewer capsicum, chicken, zucchini, chicken, zucchini, chicken then gently add the corn to cover the sharp tip.
6.Place all skewers in the baking dish. It doesn’t matter if they are overlapping a bit. Bake on the middle tray of the oven for 25 minutes or until marinade is a little golden on the chunky bits.
TIP : Ask the butcher to cube the chicken breast for you. By marinading the chicken only first, the vegetables are not covered in marinade, retaining their vibrant colours.
Amy McEntee is a mum of two and the author of Sydney based food blog, Eat Raise Love. A lover of all things food (& wine!), Amy is often found cooking for playdates and gifting meals to others. Amy cooks from the heart and shares her easy, healthy recipes and meal ideas for busy families.