Looking for some distractions in the current climate? With some spare time on our hands, it's the perfect time to bake and hone in your creative skills in the kitchen.
CSR Sugar has prepared this recipe to help you make the most of what is left in your pantry.
This savoury recipe uses CSR's Coconut Sugar (2 tbs) which balances that delicious sweet and savoury of Asian cuisine. You can easily use that chicken that's been sitting in the freezer to create these easy skewers! Pantry staples to add flavour to the sauce include peanut butter, coconut milk, lemon juice and soy sauce.
Makes 10 skewers.
Preparation time 10 mins.
Cooking time 20 mins.
500g chicken thigh fillets, cut in 2 cm wide strips
2 tsp peanut oil
2 medium garlic cloves, crushed
2 tbs soy sauce sauce
1 tbs peanut oil
4 medium garlic cloves, finely chopped
1 small red bullet chilli, deseeded, finely chopped
¾ cup crunchy peanut butter
½ cup light coconut milk
½ cup water
1 tsp salt or 2 tbsp fish sauce
2 tbs CSR Coconut Sugar
2 tbs Lime or lemon juice
Sliced cucumber and coriander leaves, to serve
Place the chicken in a bowl with the garlic, soy and peanut oil. Stir, cover and chill until ready to cook. Soak wooden skewers in water.
Fry garlic and chilli on a low heat, until soft. Add coconut milk, water, peanut butter and coconut sugar. Mix well, add salt or fish sauce to taste. Continue stirring on a low heat for 5 mins or until oil floats to the surface. Add lemon or lime juice and cook for a further 2-3 mins, stirring continuously.
Preheat an overhead grill or barbeque to medium hot.
Thread the marinated chicken onto the soaked wooden skewers. Grill the chicken turning until golden brown and cooked through. Brush the skewered chicken lightly on both sides with a little of the satay sauce, and grill for another minute.
Serve hot with the remaining sauce, sliced cucumber and coriander leaves.
Tasting notes: CSR Coconut Sugar is made from the nectar of coconut flowers and has a soft caramel flavour that is perfect for all Asian recipes.