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Chicken Satay Sticks with Wasabi Mayonnaise Recipe

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Adults and kids alike will enjoy these satay sticks, just remember to keep the kids away from the hot sauce!
Adults and kids alike will enjoy these satay sticks, just remember to keep the kids away from the hot sauce!
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4 servings SERVINGS

Ingredients

  • 1 pound ground chicken
  • 1/2 cup flaked coconut
  • 2 tablespoons chopped fresh coriander
  • 1 egg
  • 2 teaspoons brown sugar
  • 1 teaspoon grated lime peel
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Spice Paste, recipe follows
  • Lime slices
  • Coriander
  • Red chilies
  • Wasabi Mayonnaise, recipe follows

Spice Paste

  • 2 medium red chilies, seeded and chopped
  • 2 cloves garlic, minced
  • 2 spring onions, chopped
  • 1 teaspoon grated fresh ginger
  • 1 Roma tomato, peeled and chopped
  • 2 teaspoons olive oil 

Wasabi Mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons plain yogurt
  • 2 teaspoons wasabi paste
  • 2 teaspoons fresh lime juice
  • 1 tablespoon chopped fresh coriander

Directions

  • Place chicken, coconut, coriander, egg, sugar, lime peel, soy sauce, salt, pepper and Spice Paste in a food processor. Process until well-combined; divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers. Place skewers on a foil-lined, lightly greased broiler pan and broil for about 12 minutes, turning occasionally.
  • Arrange skewers on a serving dish and garnish with lime slices, coriander and red chilies. Serve hot with Wasabi Mayonnaise for dipping. 
  • Place all ingredients except oil in a food processor; process until coarsely ground. Place oil in a medium skillet over medium heat. Add chili mixture and cook for 2 minutes, stirring. Cool.
  • Chicken cooking tips:

    • Refrigerate raw chicken promptly. Never leave it on a countertop at room temperature.
    • Freeze uncooked chicken if it is not to be used within 2 days.
    • Thaw chicken in the refrigerator. It takes about 24 hours to thaw a 4-pound chicken.
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    • This recipe originally aired in the June 2005 issue of Heart of the Home.

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