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15
Chicken Satay
Serves 4
500g chicken thigh fillets
2 tablespoons honey
½ cup/125ml teriyaki sauce
½ cup/125ml sweet chilli sauce
2 tablespoons lemon juice
Satay Sauce:
¾ cup crunchy peanut butter
2 teaspoons Penang curry paste
1 cup/250ml coconut cream
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
2 tablespoons lime juice
1 cup/250ml chicken stock
1. 15 bamboo skewers, soaked in cold
water for 15 minutes
2. Cut the chicken into strips 5cm long
and 2cm wide, thread the chicken
onto the skewers.
3. Place the skewers into a ceramic dish
in a single layer.
4. Combine the honey, teriyaki sauce,
sweet chilli sauce and lemon juice
in a bowl and pour over the chicken
skewers, cover with plastic wrap and
refrigerate for 1 hour or over night.
5. Remove all trays from the Multi
Function Mini Oven.
6. Set the Element Control Dial selecting
top element only. Place the wire rack
in the top rack position.
7. Preheat the Multi Function Mini Oven
to Max ºC.
8. Combine the satay sauce ingredients
in a medium saucepan and cook over
a low heat, stirring constantly until the
sauce has thickened slightly, remove
from the heat and keep warm.
9. Place the chicken satays onto the
baking tray with the grill insert in place,
then into the Multi Function Mini Oven
and cook for approx 7 minutes on
each side or until cooked through.
10. Serve with steamed rice.
KOT710_IB_FA.indd 15 2/12/09 8:56 AM