Coconut Cashew Chicken Satay Skewers




In a food processor, place the coconut milk, cashews, ginger, fish sauce, chilli flakes and soy sauce, mix until well combined.

Place the chicken  in a bowl, add the coconut milk mixture and toss to coat. Cover with kitchen foil and let it marinate in the fridge for at least 1 hour.

Thread the chicken onto the skewers. Heat a large non stick frying pan over medium heat.

Add 1 tbs of oil and cook the skewers in batches for 2-3 minutes each side or until done.