Categories: Asian

Ingredients

• Chicken
• 1lb/500g chicken thigh fillets, skinless
• and boneless, cut into 1.5cm/0.5”
• cubes
• 21/2 tbsp kecap manis1
• 1 tbsp unsalted butter, melted
• 12 - 14 small bamboo skewers,
• soaked in water for at least 30 minutes
• Peanut sauce
• 1 tbsp peanut oil
• 2 garlic cloves, minced
• 1 small or 1/2 large brown onion, diced
• 3 birds eye chillis, sliced (or sub with
• hot sauce)
• 1/2 cup peanut butter (smooth or
• crunchy)
• 1 cup coconut milk (full fat is better,
• but light is ok)
• 21/2 tbsp kecap manis
• 1/2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 cup crushed unsalted roasted
• peanuts (buy crushed or chop your
• own)
• 1 - 2 tbsp fresh lime juice
• Garnish (optional)
• Crushed peanuts
• Lime wedges
• Sliced shallots/scallions

Directions

1. Chicken

2. Thread chicken onto skewers – 4 to 5 pieces per skewer.

3. Combine kecap manis and butter, then brush onto chicken.

4. Cook the skewers on a hot BBQ or in a large, oiled non-stick fry pan.

5. Serve garnished with crushed peanuts and shallots, with lime wedges and Peanut Sauce on the side.

6. Peanut sauce

7. Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.

8. Turn heat down to medium, then add peanut butter, coconut milk, kecap manis and soy sauce. Simmer for 10 minutes, whisking occasionally.

9. Puree sauce with a blender.

10. Stir in crushed peanuts and lime juice, simmer for 2 minutes. Allow to cool slightly before serving to thicken.

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