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Issue 603: Chicken Satay Skewers

Avigail Meislik

Give your chicken a tropical twist with this terrific combo

Wednesday, August 01, 2018

 Mishpacha-Recipe

Food preparation, styling, and photography by Shoshi Sirkis

This is a Far-Eastern favorite, marinated in a terrific combination of coconut milk, chili sauce, and peanut butter. Enjoy something a little out of the ordinary!

Ingredients

Serves 6


Chicken
  • 1 lb (½ kg) chicken cutlets, cut into strips or cubes
  • oil, for frying

Marinade
  • 1 cup coconut milk
  • 3 Tbsp peanut butter
  • 1 Tbsp honey or silan
  • 2 Tbsp sweet chili sauce
  • 4 Tbsp soy sauce
  • salt and pepper, to taste


Preparation

Combine marinade ingredients and pour over chicken strips. Marinate for one hour to overnight. Thread the chicken strips onto skewers. Heat oil for frying in a frying pan and fry the chicken until golden on all sides. Serve immediately.

Tip: These skewers can also be grilled or baked in an oven preheated to 350°F (180°C) for 8 to 10 minutes.


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