Simple yummy Thai Marinaded Chicken with Satay Sauce

Ok, well am only on day 2 and am finding this a chore already!   So enjoy it while it lasts!   lol


I have tried many many satay sauce recipes and have finally created one that I am happy with (well, happy enough to share it with you)

You can of course, as usual take everything listed below as approximations and can adjust to suit your own taste.

Marinade

1 tablespoon Dark Soy Sauce
1 tablespoon clear runny honey
Splash of tabasco or other hot pepper sauce
1 inch root ginger grated.



Sauce

1 tablespoon Sesame oil
300 ml Coconut Milk
100g Crunchy peanut butter
2 red chilli peppers finely chopped
1 small onion finely chopped
clove garlic, finely grated
1 inch root ginger grated
1 tablespoon dark soy sauce
2 teaspoon brown sugar


Method

Cube 4 skinless chicken breasts (oops, forgot to mention them in the ingredients, aw well...surely the title of the recipe gave it away)

Combine all marinade ingredients in large bowl and coat cubed chicken breasts.  Cover bowl and place in fridge for at least 2 hours.

At least 30 minutes before cooking, soak wooden skewers in water so they dont burn when cooking.

Remove Chicken from fridge and thread onto skewers.  

Place under hot grill or bar b que and cook for approximately 20 minutes (depending on size of cubes) turning frequently.

Heat sesame oil in a saucepan (will heat quicker than most oils), add onion and fry until soft, add garlic, chilli, and ginger and fry for further minute.

Add soy sauce, coconut milk and crunchy peanut butter & sugar.  Whisk together with balloon whisk and heat on low heat for approximately 20 minutes stirring occassionally.

Place chicken on plate with jasmine or other fragrant rice, and place satay sauce in individual dishes or pouring dish.

Yum!!! 

NOTE       Sauce can be prepared in advance then reheated