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Satay Chicken

Satay Chicken

This delicious satay recipe I have been making since the early Nineties, the sauce is beautiful served over a Chicken Breast, Steak or prawn skewers.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1/2 Onion - Sliced
  • 2 Stalks Celery - Sliced
  • 1 Carrot - Sliced
  • 4 Chicken Breasts - Sliced or Diced
  • 1 tbsp Sesame Oil
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Dry Sherry
  • 1 Clove garlic crushed or 1 tsp
  • 1 2cm piece Fresh Ginger grated or 2 tsp
  • 1 Red Chilli finely chopped or 1/2 tsp
  • 1 Jar Satay Sauce (Taylors, Fountain, Masterfoods)
  • 3/4 cup Crunchy Peanut Butter
  • 1 tsp Curry Powder, Cumin, Ground Coriander, Turmeric, Seeded Mustard, Honey
  • 1-2 cups Water or Stock

Method
 

  1. Fry vegies in vegetable oil, toss chicken in combination of sesame oil, soy sauce, sherry, garlic,ginger and chilli.
  2. Remove vegetables from pan and set aside, fry chicken in batches (do not overload the pan otherwise the meat will stew) setting aside with vegetables as you go.
  3. Add sauce, peanut butter,spices and adding enough water or stock to thin the sauce.
  4. Return chicken and vegetables to the pan, cooking for a further 10 minutes, serve with boiled or steamed plain rice.

Notes

Tips
Chicken can be replaced with beef strips, prawns, meatballs; and use any vegetables to your liking.
If I make with meatballs (either beef or chicken) I make up the sauce and then drop in the raw meatballs simmering until cooked approximately 20 minutes.