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.
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
Instructions
- Fry vegies in vegetable oil, toss chicken in combination of sesame oil, soy sauce, sherry, garlic,ginger and chilli.
- 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.
- Add sauce, peanut butter,spices and adding enough water or stock to thin the sauce.
- 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.