Chicken satay with peanut sauce

Babiche Martens

Lemongrass sticks make a great alternative to bamboo kebabs and add a lovely lemony flavour. Rather than using chicken pieces, mince the meat and combine with some zingy flavours like sweet chilli and ginger to make it even more delicious. I usually double this if I’m having guests, or making extra for lunchboxes. You can buy a reasonable peanut sauce, but once you have made your own there is no going back. If serving as a main, adding rice and an Asian green will make this meal a hot favourite.

Ingredients

500 g	Chicken mince (Main)
½ cup	Dried breadcrumbs
2	Spring onions
1 Tbsp	Grated ginger
2 tsp	Fish sauce
1 Tbsp	Soy sauce
1 Tbsp	Sweet chilli sauce
½ cup	Chopped coriander
½ tsp	Salt
8 sticks	Lemongrass, or kebab sticks

For the peanut sauce

1 tsp	Peanut oil
2 Tbsp	Onions, finely chopped
1	Garlic clove, crushed
1 tsp	Grated ginger
150 ml	Coconut milk
½ cup	Crunchy peanut butter (Main)
1 tsp	Brown sugar
1 Tbsp	Fish sauce
1 tsp	Soy sauce
1 Tbsp	Sweet chilli sauce

Directions

1. Into a large bowl place the chicken, breadcrumbs, spring onions, ginger, fish sauce, soy sauce, sweet chilli sauce, coriander and salt, mixing well.
2. Divide the mixture into eight. Wrap each piece around your lemongrass stick and refrigerate until ready to cook.
3. To make the sauce, heat the oil in a small pot. Add the onion, garlic and ginger, cooking for a few minutes to soften. Add the milk, peanut butter, sugar, fish sauce, soy sauce and sweet chilli. Slowly heat, stirring while it comes to a simmer. Cook for 5 minutes or until thickened.
4. To cook the satay sticks, heat a frying pan to a medium heat. Spray a little oil and cook, turning for 5 minutes or until cooked through.
5. Serve warm with the peanut sauce.

More of Angela's tropical-flavoured recipes

• Toffee-topped rice pudding
• Fish and tomato curry