Saturday, 28 January 2012

Chicken Satay Skewers with Peanut Sauce

Chicken and peanuts is hardly the sort of double act you would expect to go so well together. But for some reason, chicken satay is here to satay.

Whatever you do, don't be tempted to buy ready-made peanut sauce. It's either watered-down peanut butter, or an oily bland mess. My recipe for peanut sauce takes 5 minutes to make and is not only wonderful accompanying this chicken dish, but also fantastic as an Oriental-inspired noodle salad dressing. Just add cooked noodles to raw stir fry vegetables and coat with the sauce, for a quick lunch or summer starter.

You could also serve this with my Japanese-Style Grilled 'n' Chilled Aubergines for a nice contrast of flavours and textures.

Chicken satay is the archetypal street food all over Thailand, and as such, is cheap to make. £2 per generous meal serving, or £1 as a snack at your drinks party.

Serves 4

Chicken Satay Skewers


800g free range chicken thighs, skinned, boned and cut into 4cm dice
Thumb of ginger, minced,
2 cloves of garlic, minced
50ml soy sauce
50ml sesame oil

Salad greens (undressed), to serve

Marinade the chicken in the rest of the ingredients. After at least 2 hours, or preferably overnight, thread the chicken pieces onto metal or pre-soaked (to prevent burning) wooden skewers. In a blisteringly hot pan or barbecue, cook the satays until slightly charred on the outside and cooked-through. Serve with the Peanut Sauce and green salad or my Japanese-style aubergines.


Peanut Sauce


I small onion, grated
Thumb of ginger, grated
2 cloves of garlic, grated
25ml olive oil
Juice of 1 lemon or lime
25ml soy sauce
25ml water
1 red chilli, finely chopped
1 tablespoon of sugar, or 25ml maple syrup
3 tablespoons of crunchy peanut butter
25ml sesame oil

In a small pan on a moderate heat, fry the onion, ginger and garlic in the oil until translucent (5 minutes approx). Add the rest of the ingredients and turn the heat off. Mix well and leave in the pan until cool, to let the flavours mingle.

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