Peanut satay chicken recipe

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Peanut satay chicken recipe

Delicious, chargrilled pieces of chicken, coated in an addictive peanut sauce that takes just 30 minutes to make. This would be delicious served with coconut rice. You could also use thin strips of pork fillet with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.

Ingredients

For the peanut satay sauce
  • 165 ml can of coconut milk
  • 4 tbsp crunchy peanut butter
  • 0.5 lime, juice only
  • 0.5 tsp lemongrass paste
  • 1 x 1cm (½in) piece of fresh ginger, peeled and grated
  • 5.8 fl oz can of coconut milk
  • 4 tbsp crunchy peanut butter
  • 0.5 lime, juice only
  • 0.5 tsp lemongrass paste
  • 1 x 1cm (½in) piece of fresh ginger, peeled and grated
  • 0.7 cup can of coconut milk
  • 4 tbsp crunchy peanut butter
  • 0.5 lime, juice only
  • 0.5 tsp lemongrass paste
  • 1 x 1cm (½in) piece of fresh ginger, peeled and grated
For the chicken and marinade
  • 4 skinless, boneless chicken thigh fillets, cut into strips
  • 1 tbsp peanut oil
  • 1 x three-quarter tsp ground turmeric
  • 0.5 tsp mild curry powder
  • 1 garlic clove, grated
  • 1 tsp caster (superfine) sugar
  • 0.5 tsp salt
  • 4 skinless, boneless chicken thigh fillets, cut into strips
  • 1 tbsp peanut oil
  • 1 x three-quarter tsp ground turmeric
  • 0.5 tsp mild curry powder
  • 1 garlic clove, grated
  • 1 tsp caster (superfine) sugar
  • 0.5 tsp salt
  • 4 skinless, boneless chicken thigh fillets, cut into strips
  • 1 tbsp peanut oil
  • 1 x three-quarter tsp ground turmeric
  • 0.5 tsp mild curry powder
  • 1 garlic clove, grated
  • 1 tsp caster (superfine) sugar
  • 0.5 tsp salt
For the cucumber salad
  • 0.5 cucumber, diced
  • 1 tbsp white wine vinegar
  • 1 tbsp caster (superfine) sugar
  • 0.5 cucumber, diced
  • 1 tbsp white wine vinegar
  • 1 tbsp caster (superfine) sugar
  • 0.5 cucumber, diced
  • 1 tbsp white wine vinegar
  • 1 tbsp caster (superfine) sugar
To serve
  • 1 packet of pre-cooked, microwave coconut rice
  • 0.5 small red onion, sliced
  • 1 pinch chilli flakes
  • 1 packet of pre-cooked, microwave coconut rice
  • 0.5 small red onion, sliced
  • 1 pinch chilli flakes
  • 1 packet of pre-cooked, microwave coconut rice
  • 0.5 small red onion, sliced
  • 1 pinch chilli flakes

Details

  • Cuisine: Southeast Asian-inspired
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 25 mins
  • Serves: 2

Step-by-step

  1. First, make the peanut satay sauce. Place all the ingredients in a small saucepan over a medium heat and simmer for 5 minutes.
  2. Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well until the thighs are evenly coated.
  3. Heat a griddle pan until smoking hot. Place the marinated chicken in the pan and cook for 3 minutes on each side, or until cooked through.
  4. While the chicken is cooking, combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packet instructions.
  5. Serve the satay on the coconut rice with the cucumber salad, sliced red onion, a sprinkle of chilli flakes and the peanut sauce drizzled over the top.

This recipe is from In Minutes by Clodagh McKenna. Published by Kyle Books, priced £20. Photography by Dora Kazmierak.

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