dinner · dairy-free
Chicken satay with peanut dipping sauce
Turmeric-and-coriander chicken skewers, seared until golden and served with a quick lime and peanut dipping sauce.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and peanuts.
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Shopping list
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Equipment
You'll need: Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the chicken thighs into strips and toss them with the turmeric, coriander, oil and half the soy sauce. Refrigerate while you make the dip.
-
2
Whisk the peanut butter with the rest of the soy sauce, the brown sugar and the juice of half the lime. Add warm water a spoonful at a time until the sauce is thin enough to dip.
-
3
Thread the chicken loosely onto metal skewers.
-
4
Sear in a hot grill pan, turning often, for about 8–12 minutes, until golden and the thickest pieces reach 74°C (165°F).
-
5
Move the skewers to a clean plate and serve with the dip and wedges cut from the remaining lime.
