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Satay Chicken Sliders

Ingredients

  • SPICE PASTE
  • 1 small onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 20g fresh ginger, peeled and roughly chopped
  • Zest and juice of 1 lime
  • 1/4 cup coconut milk
  • 1 tbsp brown sugar
  • 1 red chilli
  • 1 tsp salt
  • SLIDERS
  • 500g boneless skinless chicken thighs, diced
  • 1/2 tsp ground turmeric
  • ¼ cup Pic’s Crunchy Peanut Butter
  • 2 tbsp soy sauce
  • 8-10 slider buns
  • 1 heaping cup of your favourite slaw or salad

Directions

  1. Start by making the spice paste. In a small food processor or stick blender, blend everything together until a pourable paste - it doesn’t need to be completely smooth.

  2. Reserve ¼ cup of this and set aside.

  3. Put the remaining spice paste in a shallow bowl along with the diced chicken, and turmeric. Mix well to fully coat. Cover with cling wrap and put in the fridge to marinate for 1 hour.

  4. Meanwhile, to make the satay sauce, whisk together your reserved ¼ cup spice paste with the peanut butter and soy sauce until well combined. Set aside.

  5. When the chicken has finished marinating, heat a small drizzle of oil in a frying pan over high heat. Add the chicken and stir-fry for 10-12 minutes, until cooked through and deeply browned in spots.

  6. To assemble the sliders, split and butter the buns. Top each bottom bun with a little slaw or salad, foll