Recipe: Chicken Satay Skewers with Vegetable Spring Rolls | Jess & Josh Cook

Okay, so before we get into the recipe, can we just have a little chat about the benefits of using garlic in your meals? Josh and I have a little bit of an addiction to garlic and I used to get a few tellings off from my mum for stinking her house out with it.

  1. It is known to (moderately) reduce cholesterol.
  2. It “probably” protects against bowel and stomach cancers.
  3. It’s full of vitamin B6 and C, which are obviously very good for you!
  4. It can help reduce the length of your cold by up to 70%.
  5. Did you know that garlic was one of the earliest performance enhancing substances, being used by Olympic athletes in Ancient Greece?

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However, chopping garlic is a pain isn’t it? And getting your garlic crusher out seems like a little bit too much effort. Your fingers get that weird sticky feeling and the smell of garlic lingers for hours (I mean I love the smell but I’m not normal) it’s just not fun. We’ve had a garlic plate before which was a little bit easier, but we just never used it. Deep down we are all just super lazy beings aren’t we?

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About 6 months ago we found Very Lazy garlic in the supermarket and never looked back. We loved it, no effort required! So imagine how stoked we were when they offered to send us a pot of their chopped garlic, ginger AND chili! Here’s a recipe where we used all three, it’s a bit of a long one so apologies in advance!

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What You’ll Need (Serves 2)

For the Chicken Skewers

  • 2 chicken breasts
  • 8-10 wooden skewers (or metal if you’re faaaancy)
  • 2 tsp Very Lazy chopped garlic
  • 1 tsp Very Lazy chopped ginger
  • 1 tsp Very Lazy chopped chili
  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tsp coriander leaf
  • 2 tbsp sesame oil

For the Satay Sauce 

  • 2 tbsp sunflower oil
  • 1/2 red onion
  • 1/2 red pepper
  • 2 tsp Very Lazy chopped garlic
  • 1 tsp Very Lazy chopped ginger
  • 1 tsp Very Lazy chopped chili
  • 4 tbsp peanut butter
  • 1 tbsp crushed peanuts
  • 1 tsp tamarind paste
  • 1 tsp dark soy sauce
  • 100 ml coconut cream
  • 1 tbsp honey

For the Spring Rolls

  • 200g fresh rice noodles
  • a bag of stir fry veg
  • 3 spring onions, chopped
  • 1 tsp tamarind paste
  • 2 tsp Very Lazy chopped garlic
  • 1 tsp Very Lazy chopped ginger
  • 1 tbsp sunflower oil
  • 1 tbsp soy sauce
  • 1 tbsp Chinese five spice
  • 6 sheets of filo pastry – halved

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Method

For Chicken Skewers

  • For the marinade mix chopped ginger, crushed garlic, turmeric, coriander, chopped coriander leaf, salt & pepper, sugar, chili, fish sauce, sesame oil.
  • Cut chicken into large chunks and add to a zip lock bag with the marinade
  • Chill for 30 minutes
  • Soak skewers in warm water for 15 minutes
  • Preheat grill to high heat
  • Add marinated chicken to skewers and brushing marinade on with brush
  • Cook for 4-5 minutes on both sides until nice and brown

For the Peanut Sauce

  • Finely chop onion, pepper, garlic and ginger
  • Fry in sunflower oil on low heat for 3 minutes
  • Add chili, crushed peanut, peanut butter, tamarind paste, soy sauce, salt & pepper
  • Cook for a few minutes until peanut butter has melted
  • Add coconut cream and honey
  • Cook for another 5 minutes

For the Spring Rolls

  • Add vegetables and noodles to large bowl with tamarind paste, ginger, garlic, soy sauce, Chinese 5 spice and mix well
  • Season with salt & pepper
  • Take filo pastry squares and spoon mixture in and wrap into shape sealing with a little water or milk. Here’s a how-to guide if you’re not sure how.
  • Pour around 1-2 cm of sunflower oil in a large saucepan/wok and shallow fry at high heat for around 2 minutes on each side until nicely browned
  • Serve with spring rolls and sauce!

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