Preparation time is 50minutes
Cook time is 5minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup fish sauce
- 1 large red capsicum, deseeded, cut into 3cm pieces
- 1 small brown onion, finely chopped
- 1tablespoons kecap manis
- 1/4 cup sweet chilli sauce
- 60grams rocket leaves (to serve)
- 270milliliter coconut milk
- 1 stalk lemongrass, white part only, finely chopped
- 1tablespoons brown sugar
- 1tablespoons vegetable oil
- 650grams chicken thigh fillets, trimmed, cut into 3cm pieces
- 1 cup crunchy peanut butter
Nutrition per serving
3280kJ / 785Cal
3280 Kilojoules or 785 Calories
38% of daily energy intake*
Protein
48.2grams
Fat
50.5grams
Carbs
33.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place 8 wooden skewers in a large roasting tray of cold water to soak.
Step 2 of 5
Combine chicken, lemongrass, fish sauce and brown sugar in a glass or ceramic bowl. Cover and refrigerate for 30 minutes or overnight if time permits.
Step 3 of 5
Preheat a barbecue grill on medium heat. Thread chicken and capsicum onto prepared skewers.
Step 4 of 5
To make the satay sauce, heat oil in a small saucepan on grill. Add onion and cook for 3 minutes or until softened. Stir in peanut butter, chilli sauce, coconut milk and kecap manis or soy sauce until well combined and mixture comes to the boil. Gradually whisk in 1/2 cup hot water. Remove from heat and keep warm.
Step 5 of 5
Cook skewers on grill, turning, for 5 minutes until charred and cooked through. Serve with warm satay sauce and rocket leaves.
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