Satay Chicken Skewers

Joel Feren

Ingredients:

Serves 6

1 cup smooth peanut butter
1 tbsp. peanut oil
1 garlic clove, finely chopped
1 long red chilli, deseeded, chopped, optional
½ tsp. cumin, ground
¾ cup coconut milk
½ cup water
1 tbsp. soy sauce
1½ tbsp. kecap manis
600g chicken tenderloins
6 scoops vanilla Ensure powder

Method:

In a mixing bowl add Ensure powder, peanut butter, garlic, chilli, cumin, coconut milk, water, soy sauce and kecap manis. Combine ingredients well.
Set aside half the mixture.
Place the remaining satay sauce in a large bowl and add chicken and toss to combine. Place in the fridge for 2 hours to marinate.
Preheat BBQ (or griddle pan). Thread marinated tenderloins onto pre-soaked skewers.
Brush BBQ or pan with peanut oil. Cook for 6-8 minutes, turning occasionally, for 6-8 minutes or until golden brown and cooked through.
Use remaining satay mixture as a dipping sauce.

Serve alongside Asian greens and basmati rice.

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