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Hot Entrees

Chilli Chicken Satay

Serves 4 Print Recipe

Ingredients

Chilli Chicken Satay
  • 1 whole fresh finely chopped of Sweet Temptation

    • 8 chicken tenderloins (450g)

    1 lemon grass stalk, white part only, chopped

    1 long red chilli, seeded and chopped

    2 cloves garlic, chopped

    1 teaspoon brown sugar

    1 tablespoon fish sauce

    2 teaspoons finely grated ginger

    2 tablespoons peanut oil

     

Preparation

    Soak 16 bamboo skewers in water for 30 minutes to prevent burning. Trim the chicken of any sinew and slice each in half along the middle.

     

    Pound the lemon grass, sweet temptation chilli, garlic, sugar, fish sauce, ginger and oil in a mortar and pestle until a fine paste (you can use a food processor if you like).

     

    Place the chicken in a non-metallic dish and cover with the mixture. Refrigerate for 1-2 hours.

    Preheat a barbecue of char-grill to medium-high. Thread each chicken piece onto skewer. Cook for 2-3 minutes each side or until cooked through.

     

  1. Serve with Numbat Nibble (Mild Chilli Satay Sauce)