Description
Jamie Oliver’s Satay Chicken Skewers deliver a Malaysian street-food classic with explosive flavor. Marinated chicken, grilled to perfection and paired with a creamy peanut sauce, promises a culinary journey you’ll savor bite after delicious bite.
Ingredients
Scale
Proteins:
- 4 pieces (180 grams / 6.3 ounces each) skinless chicken breasts
- 100 grams / 3.5 ounces unsalted cashews
Produce and Flavoring Ingredients:
- 1 large pineapple
- 1 fresh red chilli
- 1 fresh red chilli (optional)
- 1 whole lime
- 2 limes
- 2 little gem lettuces
- ½ medium-sized red onion
- ½ small bunch fresh coriander
- 1 small bunch fresh coriander
- Small bunch of fresh mint
- 2 centimeters piece fresh ginger
- ½ clove garlic
- 150 grams / 5.3 ounces blueberries
Pantry and Sauce Ingredients:
- 250 grams / 8.8 ounces dried medium egg noodles
- 3 tablespoons crunchy peanut butter
- 1–2 tablespoons soy sauce
- 3 tablespoons golden caster sugar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon runny honey
- Runny honey (for drizzling)
- ½ pot (500 grams / 17.6 ounces) Greek-style coconut yogurt
- Olive oil
- Extra virgin olive oil
- Sea salt
- Black pepper
Instructions
- Pulse coriander, red chili, garlic, peanut butter, soy sauce, and ginger in a food processor until finely combined.
- Incorporate lime zest and freshly squeezed lime juice. Blend until achieving a silky, uniform consistency.
- Separate the satay sauce into two portions, drizzling one with extra virgin olive oil and reserving.
- Thread chicken breasts onto wooden skewers, arranging them methodically in a roasting tray.
- Generously coat the chicken with the remaining satay sauce, ensuring complete coverage.
- Lightly drizzle with 1 tablespoon (15 milliliters) olive oil and sprinkle with kosher salt to enhance flavor.
- Grill chicken for 8-10 minutes per side, verifying internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Brush with honey and continue grilling for an additional 3-5 minutes to caramelize exterior.
- Submerge rice noodles in boiling water, allowing them to soften for 6-7 minutes.
- Toast cashew nuts in a dry skillet until golden brown and fragrant.
- Combine finely chopped red onion, sliced chili, and chopped coriander stalks with soy sauce, lime juice, sesame oil, and fish sauce in a large mixing bowl.
- Drain noodles thoroughly and incorporate into the seasoned mixture.
- Fold in toasted cashews, ensuring even distribution of ingredients.
- Slice fresh pineapple into decorative wedges and arrange alongside ripe blueberries.
- Gently muddle fresh mint leaves with granulated sugar to release aromatic oils.
- Delicately sprinkle mint sugar over the fruit platter.
- Halve a lime for serving alongside the dish.
- Provide a side of creamy coconut yogurt for additional garnishing.
- Present chicken, crisp lettuce leaves, seasoned noodles, and accompanying garnishes family-style.
- Encourage guests to customize their plates with a squeeze of lime and a dash of soy sauce.
Notes
- Wooden skewers need water soaking to prevent charring while grilling.
- Opt for organic ingredients to boost overall flavor profile.
- Store remaining sauce sealed in refrigerator for convenient three-day usage.
- Room temperature ingredients create smoother blending in food processor.
- Preheated grill guarantees stunning caramelized char marks on chicken.
- Sharp knife ensures uniform skewering for consistent cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg