Oven-Baked Chicken Satay

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Oven-Baked Chicken Satay

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Ingredients

Adjust Servings:
600g Boneless Chicken Maryland; cut to thin strips
20 stick Wooden Skewers; soak 2 hrs before using
Condiments
1 jar Yeo's Peanut Satay Sauce
1 Onion (Optional); cut to bite-size
1 Cucumber (Optional); cut to bite-size
1 Ketupat (Optional); cut to bite size
1/4 Cup Oil for basting
Marinade
1/2 thumb size Galangal
1 thick stalk Lemongrass; white part only cut to ring size
2 Tbsp Coriander Powder
1 tbsp Cumin Powder
1 tbsp Turmeric Powder
80 ml Coconut milk
1.5 Tsp Salt
3 Tbsp Sugar
2 Tbsp Honey
Cuisine:

    Ingredients

    • Condiments

    • Marinade

    Directions

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    Steps

    1
    Done

    Marinade

    Blend marinade ingredients till smooth. Place spice paste into chicken strips bowl. Mix well.

    Cover and let marinate in the fridge for 4 hrs or overnight.

    2
    Done

    Prepare chicken skewers and oven

    Soak wooden skewers for 2 hrs before using. This will prevent burning in the hot oven.

    Preheat oven to 200c. Thread chicken strips onto skewers. Not too much on stick. As you would want more surface to char. Try not to compress them.

    3
    Done

    Baking

    Line chicken satay on grill rack place on a pan. Pan will help to collect extra juice drippings.

    Bake for 20 minutes(or till cook through and have some char bits). Turn the satay every 5 minutes interval and basting with some oil.

    4
    Done

    Serve

    Place satay on a plate with a bowl of peanut satay sauce, some cucumber, some onions and ketupat. I had with some white rice too. Up to your preference.

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