SATAY CHICKEN
- 1 ½ tablespoons soy sauce
- 2 teaspoons honey
- 1 teaspoon turmeric
- 2 garlic cloves, crushed
- 1 tablespoon peanut oil
- 1 kg chicken tenderloins or breast, cut into strips
- 1 cup of satay sauce
- 1 cup coconut milk
Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces. Turn to coat well.
Cover and refrigerate for 1 hour, if time permits.
Place satay sauce and coconut milk in a small saucepan over medium heat.
Cook, stirring, for 2 minutes or until heated through. Empty into a bowl.
Add your chicken to the saucepan with the marinade and cook on medium heat until chicken is cooked.
Add your satay sauce and bring to the boil. Once boiling remove from heat.
You can add a sprinkle of parsley but that is optional.
Serve with rice or Asian greens
Recipe and photo: Dalal Al Boush
- Quick satay sauce:
- 150 g peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon dried chilli flakes
- 1 teaspoon fresh grated ginger
- 1 clove garlic, crushed
- 1 teaspoon Thai fish sauce
- ½ tablespoon peanut oil
- 150 ml coconut milk
- 1 lime, juiced
Put all the ingredients, except the coconut milk and lime juice into a blender and blend till smooth.
Add the coconut milk then the lime juice to taste, and blend well.
Check seasoning, adding any one of soy sauce, honey, chilli and fish sauce to suit your taste.
Make 4 servings – Keep the sauce in the refrigerator.
