Sweet & Salty Chicken Satay Skewers

Bored of the same old chicken breast recipes? Try this one on for size. You’ll be shoveling down the meal, then drinking the rest of the sauce straight from the jug.

Sweet & Salty Chicken Satay Skewers

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My husband loves chicken breast dishes. Not me. As you may have gathered from my last post, if it’s not pre-marinaded or swimming in an amazing sauce, don’t serve it to me. Give me chicken on the bone over boneless chicken any day! I don’t know if you’ve noticed but chicken breasts are also so flippen expensive compared to drumsticks and thighs! Heaven knows why. Chicken on the bone is much juicier and has a much more palatable texture. Chicken breasts, if care is not taken, will easily end up being dry and tasteless. So I had two tasks before me in order to make the hubby happy, not break the bank and convert my views of chicken breast dishes.
One, start buying chicken breasts in bulk and save. (Thanks mom)
Two, build up a collection of tasty chicken breast recipes that both the feeder and the eater like. Because after all, the Chef’s gotta like what she’s cooking.

I’ve collected a few recipes now, which we have tried many times, each time with either some ingredients or steps in the method changed. After much trial and error, for most of them I finally decided “THIS IS THE ONE!” and could file away my own better (of course) version of the recipe.

This recipe is one of those. I found the original on one of my go to websites called taste.com.au. It’s great for easy, quick and tasty mid-week meals. Check it out!

I love this recipe so much because I’m a huge fan of the combination of salty & sweet.

Think – peanuts & raisins.
Think – salted caramel fudge.
Now try – this dish.

This sauce is not too salty, not too sweet. The perfect balance. And it’s so tasty and versatile that if you have the inner strength to not lap up the last drops of the sauce, you could save it to pour over some Gino Ginelli Vanilla Ice-cream. Ooooh yes! I did just say that.

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RECIPE:

• Serves: 2
• Prep time: 20 min
• Cooking time: 40 min

Ingredients:

• 4 wooden skewers pre-soaked in water
• 2 large chicken breasts cut in half lengthways
• 2 side servings of mange tout & mini corns
• 1 cup Spekko basmati rice

The sauce:

• 270ml coconut cream*
• 1/2 cup of Yum Yum caramel crunch peanut butter
• 1/4 cup Steers sweet chili sauce
• 1 tbsp Judy’s soy sauce

Method:

1. Pre-heat oven to 200 degrees
2. Meanwhile, soak your basmati rice in some room temperature water in a pot for 30 min
3. Make your sauce: in a microwave safe jug, mix the coconut milk, peanut butter, sweet chili sauce and soy sauce
4. Heat the mixture in the microwave for 1 min 30 seconds on high
5. Remove from microwave and stir, then continue heating for another 1 min 30 seconds on high
6. Pour a bit out into a smaller serving jug and cover with foil. Retain this for pouring over your meal just before you serve
7. Cover an oven tray with foil
8. Skewer your chicken breast halves and place on the foiled tray
9. Pour enough sauce from your original jug onto each chicken skewer to coat the surface
10. If your oven is ready, insert your tray and cook for 15 min
11. Meanwhile, boil 4 cups of water
12. After 15 min, remove tray from oven, turn your skewers and pour more sauce over them to coat. Place back in the oven for another 15 min
13. Drain your soaking basmati rice, and in the same pot, add your 4 cups of boiling water. Cook for 5-10 min from boiling. Test at 5 min. Drain in a colander.
14. When the chicken is done, pour a last bit of sauce over each piece and place under the grill (but at the bottom of the oven so it doesn’t burn) for 5 or so minutes. Keep a close eye on it. It’s done when the chicken gets a nice caramel tinge to it and starts bubbling. Don’t let it burn. Please…
15. Serve your chicken skewers on your rice with a side of mange tout and mini corns
16. De-foil your small serving jug and pour the desired amount of sauce over your dish.
17. Enjoy!

*Quick tip:

You can freeze left over coconut cream in an ice cube tray. That way you can defrost a little at a time, as you need it. Maybe you just need a little, or maybe you need it all for a choc-nut spread, banana and coconut milkshake? Mmm…that sounds quite nice! Must try that myself!

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