SATAY CHICKEN

SATAY CHICKEN
1 ½ tablespoons soy sauce
2 teaspoons honey
1 teaspoon turmeric
2 garlic cloves, crushed
1 tablespoon peanut oil
1 kg chicken tenderloins or breast, cut into strips
1 cup of fountain satay sauce
1 cup coconut milk

Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl.
Add chicken pieces. Turn to coat well. Cover. Refrigerate for 1 hour, if time permits.
Place satay sauce and coconut milk in a small saucepan over medium heat.
Cook, stirring, for 2 minutes or until heated through. Empty into a bowl.
Add your chicken to the saucepan with the marinade and cook on medium heat until chicken is cooked.
Add your satay sauce and bring to the boil. Once boiling remove from heat.
You can add a sprinkle of parsley but that is optional.
Serve with rice or Asian greens.
Photo: Dalal Al Boush