Chicken Satay Singapore Style Recipe
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| Chicken breasts - 2 pounds, boneless, skinless | ||
| Peanut oil | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
| Garlic | 3 Clove (5gm) | |
| Ginger | 1 Tablespoon, peeled | |
| Ground coriander | 1 Teaspoon (Curry powder - 1 tablespoon) | |
| Turmeric | 1 Teaspoon (Curry powder - 1 tablespoon) | |
| Ground cumin | 1 Teaspoon (Curry powder - 1 tablespoon) | |
| Chili | 1 , dried (Curry powder - 1 tablespoon) | |
| Salt | To Taste (Curry powder - 1 tablespoon) | |
| Ground black pepper | 1 To taste (Curry powder - 1 tablespoon) | |
| Saus kacang - As desired | ||
Directions
GETTING READY
1) Soak 24 bamboo skewers (12 inches long) in water overnight.
2) In a large bowl, mix all the marinade ingredients.
3) Cut the chicken along the grain into strips, about 3 inches long and 14 inches wide.
4) Mix well with the marinade and let rest covered at room temperature for 2 hours.
5) Preheat the oven to 450°F.
MAKING
6) On the bamboo skewers, thread the chicken pieces lengthwise and place them on baking sheets.
7) Bake until just cooked through, for about 5 minutes. Do not overcook.
SERVING
8) Serve at room temperature with saus kacang.
1) Soak 24 bamboo skewers (12 inches long) in water overnight.
2) In a large bowl, mix all the marinade ingredients.
3) Cut the chicken along the grain into strips, about 3 inches long and 14 inches wide.
4) Mix well with the marinade and let rest covered at room temperature for 2 hours.
5) Preheat the oven to 450°F.
MAKING
6) On the bamboo skewers, thread the chicken pieces lengthwise and place them on baking sheets.
7) Bake until just cooked through, for about 5 minutes. Do not overcook.
SERVING
8) Serve at room temperature with saus kacang.
Chef
