Having lived in Indonesia for 6 years we all developed a taste for chicken satay. Since then, I now have to make it gluten free so I use Tamari sauce or gluten free soy sauce.
As with any food served on sticks, the boys love it and could probably eat their body weight in satay if given the chance!
I serve this with a satay sauce, recipe to follow on the blog, again, not traditional but, quick, easy and very tasty. Other than that, some boiled rice and you have dinner.
Serves 4-6 depending on appetites.
1kg chicken breast, cut into 2cm cubes
2 tablespoons honey
125mls Tamari, gluten free or regular soy sauce
90 mls sesame oil
2 tablespoons ground coriander
1/2-1 teaspoon chilli powder
2 teaspoons ground turmeric
2 cloves garlic, peeled and crushed
35-40g fresh ginger, peeled and grated
In a large bowl combine all of the ingredients, except chicken. Mix well.
Add chicken, mix well and set aside to marinade for 1-2hours.
Take 16 wooden skewers and soak in water for at least 30mins.
Heat a frying pan or BBQ to hot.
Take a skewer and slide on a handful of chicken, repeat with the remaining skewers.
Place in the frying pan or on the BBQ and cook, turning regularly until cooked through, around 10mins.
Serve hot or warm with satay sauce and rice.