1 Hour and 20 Minutes
12
Recipe provided by Blenditarian
Ingredients
Method
- Place the chicken mince, mushrooms, fish sauce, soy sauce, lime juice and chopped coriander in a bowl. Stir to combine then form into 12 evenly sized log shapes. Cover and refrigerate for at least an hour to allow the mixture to firm up.
- Combine the satay sauce and coconut cream in a small saucepan. Bring to the boil then reduce heat to low, add the capsicum and zucchhini and simmer for 10 minutes or until thickened and vegetables have softened.
- Place peanut oil in a large frying pan over medium-high heat. Cook the blended chicken skewers for 4-5 minutes or until a thick crust has formed before turning. Cook for a further 3-4 minutes after turning. Ensure the chicken is cooked before removing from the heat.
- Place a bamboo skewer in each piece of blended chicken then arrange on a serving plate. Pour the satay sauce over the skewers. Top with crushed peanuts, lime wedges and coriander leaves.
- Serve the Blended Chicken Satay Skewers with boiled rice.