Chicken satay

Directions

1. Chicken marinade
2. Boil the rice with some salt and drain the water. Add quinoa with the rice if using it. Set aside.
3. Marinade the chicken with all the ingredients and thread the chicken pieces in tooth picks.
4. In a grilling pan place the skewers and start cooking on a medium flame with a tbsp olive oil (enough to sauce chicken skewers)
5. Keep checking the skewers, turn them and cover cook for about 5-7 minutes. This process will help to retain the moisture in the chicken and keep it moist and tender.
6. Take off the lid and if any water is released let it dry. Make sure the chicken is tender and brown on both the sides.
7. Alternatively, air fry on - AIR FRY, 170 degree Celsius for 8 mins on each side

1. For the sauce and Rice
2. On the other side use a flat deep pan (preferable) to make the sauce. Add oil and suate the onions and chillies (2-3 minutes). Now put in crushed chilli flakes, garlic mince, coriander leaves and saute for few more minutes.
3. Now add peanut butter, crushed peanuts, lime juice and soya sauce.Mix it all together to ensure all the flavours are blended in nicely.
4. Place the skewers in the sauce. Cover the pan with a lid and cook on medium low heat for about 3-4 minutes. Shake it slightly to ensure the sauce is not sticking to the bottom because its preferable not to turn the skewers. Adjust the consistency of the sauce according to your preference.You can leave it to a gravy consistency or cook it a little longer if you would like to have a semi dry consistency. Serve with boiled whole grain rice and quinoa!