Andrew James Teppanyaki Grill XL Podręcznik użytkownika - Strona 10
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Chicken Satay Skewers
Serves 3
1/2 Red chilli, deseeded and chopped finely
2cm piece of fresh ginger
1 clove of garlic
1 lime, zest and juice
1 tbsp. honey
2 tbsp. soy sauce
3 tbsp. peanut butter
3 chicken breasts, chunks
Skewers
1.
Place the chilli, ginger and garlic into a mini chopper/processor and pulse
until smooth.
2.
Add the juice and zest of one lime, honey, soy sauce and peanut butter.
Blend until smooth.
3.
Lay the chunks of chicken on a plate or tray. Pour over the peanut marinade,
then turn the chicken until it is coated. Cover with cling film and place in the
fridge for 30 minutes.
4.
Thread the chicken chunks onto the skewers.
5.
Brush a little oil onto the teppanyaki grill. Turn the temperature control to 5.
6.
Once the teppanyaki grill has reached the correct temperature, place the
chicken satay skewers onto the grill. Turn halfway through cooking.
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