Chicken Satay - Panasonic NN-CS596S Operating Instruction And Cook Book

Chicken Satay

Serves 4-6
Dish: bowl
Oven Accessory: no accessory then trivet and Pyrex® tray
Ingredients
100ml (4fl.oz) coconut milk
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce
2 garlic cloves, crushed
5ml (1tsp) ground turmeric
5ml (1tsp) five-spice powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin seeds
600g (1lb 5oz) boneless skinless chicken breasts
90ml (6tbsp) crunchy peanut butter
50g (2oz) creamed coconut
Cooking method
Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml (1tbsp) soy sauce, garlic,
turmeric, five spice, coriander and cumin. Pour over the chicken and leave to marinate in
the fridge for 2-3 hours or overnight. For the serving sauce: Mix the peanut butter and
creamed coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, and
300 ml ( pt) water. Place on base of oven and cook on HIGH MICROWAVE for 5 mins.
1/2
or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl. Fill the
Steam Water Tank. Place the chicken on the trivet on the Pyrex® tray and pour over the
marinade. Cook on STEAM LOW for 15-17mins. Refill the Steam Water Tank halfway
through cooking. Serve with sauce for dipping.
Meat & Poultry
112