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Serves 4   


500g chicken fillets, sliced into cubes
12 wooden or metal skewers
1 red onion, cut into thin wedges
1 zucchini, cut into slices
1 small red capsicum, cut into 2.5cm cubes
1 tbsp lime juice
¼ cup peanut oil
2 tbsp AYAM™ Light Soy Sauce 210ml
270ml AYAM™ Light Coconut Cream
250ml AYAM™ Satay Sauce
Steamed rice to serve


Thread diced chicken onto 12 skewers, adding onion wedges, zucchini and capsicum in between.

Combine lime juice, oil and light soy sauce in a bowl and mix.

Brush chicken and vegetable with combined mixture.

Preheat pan to high, place the chicken skewers into the pan and fry until meat is lightly browned and vegetables are tender.

Combine satay sauce and light coconut cream in a saucepan, stir over medium heat for 3 min or until reduced and thickened.

Serve skewers on a bed of steamed rice and spoon over sauce.






Tags: _ Vegetables_ Chicken_ Satays_ Chilli addicts_ Coconut lovers_ Asian Sauces_ Malaysian cuisine_ Lunch_ Dinner_ All recipes

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