Chicken Satay

Serves 4

500g chicken thigh fillets

2 tablespoons honey

½cup/125ml teriyaki sauce

½cup/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.

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Kambrook KOT710 manual Chicken Satay, Satay Sauce

KOT710 specifications

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