1 Hour and 20 Minutes

Recipe provided by Blenditarian


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the Blended Chicken Satay Skewers with boiled rice.

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