4 boneless, skinless chicken breasts, around 550 g (11⁄4lb), cut into finger-length strips
For the satay sauce
200g
(7oz) salted peanuts
1 level tbsp molasses sugar
1⁄2 lemongrass stalk, chopped
2Tbsp.
dark soy sauce
Juice of 1⁄2 lime
200ml
packet coconut cream
1⁄2 cucumber, thinly sliced, to serve
Directions
Step 1
Soak 24 15cm (6in) bamboo skewers in water.
Step 2
Put the coriander, cumin and turmeric in a dry frying pan and heat for 30sec. Tip into a liquidiser and add the garlic, lemon zest and juice, chillies, 1tbsp oil and 1 level tsp salt. Whiz for 1-2min.
Step 3
Put the paste in a large shallow dish, add the chicken and toss everything together. Cover and chill for at least 20min or up to 12 hours.
Step 4
To make the sauce, put the peanuts, sugar, lemongrass, soy sauce, lime juice and coconut cream in a processor and add 2tbsp water. Whiz to make a thick, chunky sauce and spoon into a dish.
Step 5
Preheat grill until hot. Thread the chicken on to the skewers, drizzle with the remaining oil and grill for 4–5min on each side or until the juices run clear. Serve with the sauce and the cucumber.
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”!).
