(1lb) skinless chicken breast fillets or boned thighs
21/2
cm (1 in) fresh root ginger
2
clv garlic
30ml
each, dark soy sauce and dry sherry
25ml
(1 fl oz) caster sugar
noodles and stir-fried vegetables to accompany
Directions
Step 1
Slice the chicken into thick, finger-length strips (about 12 in total). Peel and grate the ginger.
Step 2
Combine the ginger, crushed garlic cloves, soy sauce, sherry and sugar in a nonmetallic bowl. Add the chicken and stir well to coat in the marinade. Cover and refrigerate overnight. Soak 12 wooden satay sticks in water overnight (this helps to stop them burning).
Step 3
Thread a strip of chicken on to each stick and place in a foil-lined grill pan with any remaining marinade. Cover the exposed part of the sticks with foil.
Step 4
Cook under a hot grill for about 15min, turning occasionally. Serve 3 skewers per person with noodles and stir-fried vegetables.
To prepare ahead: Up to 24hr ahead, prepare to the end of step 2.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
