Directions
- 1Finely chop an onion and put it into the bottom of the slow cooker.
- 2Add a teaspoon of crushed garlic to the slow cooker.
- 3Peel and grate about an inch bit of ginger and add it to the slow cooker.
- 4Slice a red (or yellow) bell pepper and add it to the slow cooker.
- 5Stir the ingredients in the slow cooker to evenly distribute the garlic and ginger.
- 6Remove the white tendon from the chicken mini fillets using a fork.
- 7Cut the chicken mini fillets into chunks and lay them over the peppers and other ingredients in the slow cooker.
- 8In a bowl, add 4 tablespoons of peanut butter.
- 9Add about a 400g can of coconut milk to the bowl with the peanut butter.
- 10Add 2 tablespoons of soy sauce to the bowl.
- 11Add a tablespoon of honey to the bowl.
- 12Add a tablespoon of lime juice to the bowl.
- 13Add a tablespoon of curry powder to the bowl.
- 14Whisk all the sauce ingredients together until well combined.
- 15Pour the sauce into the slow cooker over the chicken.
- 16Cover the slow cooker with tin foil, then place the lid on top.
- 17Cook on high for close to 3 hours.
- 18After two and a half hours, stir the satay and add a chunky chopped pepper and onion.
- 19Let it cook for the final 30 minutes.
- 20Serve the chicken satay with noodles or rice.
Ingredients
- onion, finely chopped
- 1 teaspoon crushed garlic
- 1 inch bit ginger, peeled and grated
- 1 red bell pepper, sliced
- 1 packet chicken mini fillets
- 4 tablespoons peanut butter
- 400 grams coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon curry powder
Equipment
slow cookerknifechopping boardforkbowlwhisktin foillid
Tips
- If you don't have fresh ginger, you can use a teaspoon of ground ginger.
- To remove the white bit from chicken mini fillets, stick a fork in them and pull it through.
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