1tbspfresh root ginger, peeled and minced or finely grated
Spicy Satay Sauce
2shallots, finely chopped
2cloves garlic, crushed
1tbspfresh ginger, peeled and minced
1tbspCool Salsa or Sweet chilli sauce
2tbspchopped fresh coriander leaves
1small red chilli, deseeded and finely chopped
170gMeridian Organic Crunchy Peanut Butter
Chopped fresh coriander leaves and wedges of lime
16 wooden skewers
Soak 16 wooden skewers in water for 1 hour.
Cut the chicken breasts into slices lengthways and place in a shallow bowl. You should end up with about 16 long strips of chicken. Mix all the marinade ingredients together and pour over the chicken. Toss to coat. Cover with plastic wrap and chill for 1-2 hours or overnight.
To make the satay sauce, heat the oil in a pan and saute the shallots, garlic, ginger and chilli for 2-3 minutes until softened. Place the onion mixture into a food processor and add the rest of the sauce ingredients. Puree to make a smooth sauce. Place the sauce into a clean pan and just before serving bring the mixture to a gentle simmer. Cook for a couple of minutes to thicken. If necessary add a little water to get a pourable sauce. Season with a little freshly ground black pepper.
Preheat the grill to high or heat a griddle pan and brush with a little coconut oil. Drain the chicken from the marinade and reserve. Thread the chicken strips onto the skewers and brush with a little of reserved marinade. Place the chicken skewers on a greased baking sheet and grill for 4-5 minutes until cooked through. Alternatively place on the griddle pan in batches and fry for 4-5 minutes until cooked through.
Place the chicken skewers on a platter and garnish with some fresh coriander leaves and lime wedges. Spoon over a little of the satay sauce or serve alongside in a small bowl.