Chicken Satay Skewers

  • 05 Jun - 11 Jun, 2021
  • Mag The Weekly
  • Cookery


· 750 g chicken fillets

· 200 g satay chicken stir-fry sauce

· 150 g green beans

· 3 cups savoy cabbage

· 1 carrot

· 1 Lebanese cucumber

· 1 red onion

· 4 eggs

· Roasted peanuts, to serve


Place chicken into a bowl and add the satay chicken stir-fry sauce, reserving ¼ cup to serve. Stir until well combined. Cover and marinate for 30 minutes. Thread diced chicken onto soaked skewers. Meanwhile, bring a medium saucepan of water to boil. Cook the beans until tender. Transfer to iced water. Add cabbage to boiling water and cook until wilted. Add carrot and cook until wilted. Transfer to bowl with beans. Drain and place into iced water. Preheat oven to 180°C. Drain vegetables and place with cucumber, onion and egg onto a platter. Heat a chargrill over high heat. Line a baking tray with baking paper. Cook skewers for 10 minutes. Transfer to tray. Cook on the chargrill for 10 minutes or until cook through. Serve skewers with gado gado, reserved sauce and chopped peanuts.