My Favourite Things: Chicken Satay

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When I was in primary school, there was a song we used to sing about Peanut Butter. I felt like my teacher had snuck into my house and had been watching me (in a non scary way) and that I was her muse for this song.

"Peanut butter...yes please, Peanut butter....not cheese"

I was, and still am addicted to peanut butter. In fact, when we have a tub (I now have to resort to buying it ever so often so I don't get fat) it will be gone in a week. A week! And my partner only eats it if there is no marmite.

I like it in ice-cream, in chocolate bars, with jam, with honey, on crackers, in biscuits and with my chicken. I've been looking for a Satay recipe for a while, one that uses coconut milk. The luscious creamy type that makes you want to lick your bowl and I have finally found it, in the New Idea of all places.

Even Nick turned to me and said, "This is the best satay I have ever had, including all the restaurants I have been too."
Adapted from New Idea's Creamy Chicken Satay

Ingredients
1/2 cup chunky peanut butter
270ml can light coconut milk
2 tbsp Indonesian sweet soy sauce
1/2 cup chicken stock
8 chicken thigh fillets
2 tblsps peanut oil
1 onion
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp chilli powder
1/2 cup of frozen peas
150g  of snow peas

Method:

1. Heat half of the peanut oil in a wok. Brown and cook the chicken.

2. Add the other half of the oil and fry the garlic and onion until soft, add the spices.

3. Mix together in a bowl the soy, peanut butter, coconut milk and stock.

4. Put the chicken and the peanut sauce mixture into the wok and cook for 5 mins.

5.  Add the vegetables and cook for a further 1 - 2 minutes. You want the vegies hot but not soft.

6. Serve with rice.

Comments

  1. Looks amazing, I'm a PB junkie too. Will have to give it a try!

    ReplyDelete

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