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20150706_210632

Chinese Satay Chicken

Satay chicken is one of those dishes that you can have anytime, even if not having a chinese meal.
They go great on the bbq, as a starter, main course or as a handy snack.

I use chunky peanut butter however you can use smooth if you prefer.

I made skewers this time, if you prefer cut the chicken into cubes before you marinate it then pan fry with some roughly cut onions for 5 minutes until the chicken has browned slightly then add a nice ladle of the satay sauce, simmer for 5 -10 minutes before serving with your favourite rice.

20150706_210632

Ingredients

Allergens : Contains Nuts, Gluten Free, Lactose Free

THE MARINADE

Chicken Fillet – 4, 1 per person

Peanut Butter (smooth or crunchy) – 1 tbsp

Garlic cloves – 1 finely chopped

Fresh Ginger – 1/2 inch piece chopped

Sesame Oil – 1 tsp

THE SAUCE

Garlic Cloves – 2 finely chopped

Onion – 1 medium finely chopped

Fresh Red Chilli – 1/2 deseeded and chopped

Water – 200ml

Soy Sauce – 2 tbsp

Peanut butter (smooth or crunchy) – 100 – 120g

Fresh Ginger – 1/2 inch finely chopped

Sesame Oil – 1 tbsp

Lime or Lemon – 1 lime or 1/2 lemon juiced

Chili Powder – 1/2 tsp

Brown Sugar – 1 tsp

Coconut Milk (Optional) – 100ml (add if you can)

Coriander (optional) – Small handful chopped

Chinese Rice Wine or Sherry (optional) – 1 tbsp

Wooden Skewers – 8 – 12

Instructions

1

GETTING READY…
You will need – 1 small pot, 1 raw meat chopping board, 1 vegetable chopping board, 2 sharp knives, wooden spoon and a whisk.

If cooking on the bbq you will need to soak the skewers in cold water for at least half an hour.

2

THE MARINADE

3

Add all the ingredients except the chicken to a bowl

4

Slice the chicken lengthwise, you will get 2 or 3 slices depending on the size of the chicken.

5

Add the chicken to the marinade and mix really well, cover and leave in the fridge till later.

6

THE SAUCE

7

Heat a 1 tsp of oil in the pot then cook the onion and garlic without colouring them.

8

Add the Peanut butter, water, brown sugar, chilli (fresh and dried), soy sauce, lemon or lime juice, ginger, sesame oil and rice wine if using it.

9

Stir this really well until it begins to boil, then add the coconut milk if you have it, stir again and simmer for 2 – 3 minutes.

10

Add the chopped coriander and stir again.

11

PUTTING IT TOGETHER

12

Take a piece of chicken in your hand and feed it along the skewer starting with the thinnest end so the thick bit is at the top.

13

When you have each skewer done either cook under a preheated hot grill or on the bbq. They will take about 4 minutes per side under the grill, the same on the bbq, this totally depends on how big or small you cut them.

14

Ensure they are cooked through before serving, cut into the thickest piece of one to make sure if you have to.

15

CHEFS TIP

I like to pour some of the satay sauce into a cup then baste the chicken as it cooks using a pastry brush. DO NOT DIP THE BRUSH BACK INTO THE SAUCE IN THE POT AFTER BASTING RAW CHICKEN, USE THE CUP, this prevents food poisoning.

    • mary ellen mc carthy
    • 13th March 2017
    Reply

    If not using skewers do you just mix the marinade chicken into the satay sauce???

    1. No, cut the chicken into cubes and marinade as described then grill or pan fry them before adding the finished sauce at the last minute. You can add peppers and onions and serve with rice.

    • Mike
    • 15th March 2017
    Reply

    This dish is simply divine. Just made it (again) this evening and clean plates all round.
    Having lived in Singapore as a kid, the flavours bring back memories.
    Yum yum.

    • Catherine
    • 1st July 2018
    Reply

    Just made this yum yum ?

    • Sara Murphy
    • 8th February 2019
    Reply

    Amazing dish!!! I added tinned pineapple as I had some left over. I made your steak and onion in puff pastry this week also. Keep up the good work, this my go to website to try something new!

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