My eldest daughter is rather taken with the chicken satay sticks that you can buy from the supermarket deli. Now, I don’t mean to a food snob, but they are processed chicken with I don’t know what in the marinade. I do buy them for her if she happens to be with me and is mithering me for them. I mean, I feel bad enough that they were 6 and 4 years old when they asked me what the place with the big M outside was because their friends talked about it a lot. Oh, the guilt of parenthood.
So, I got some chicken breasts from the butcher and made these for her yesterday. She liked them, but although she didn’t say it, probably not as much as the ones from the supermarket. Well, her best friend likes the ones from the supermarket too, so I can’t really compete with that, can I?
Anyway, if you aren’t 8 years old and you would like some tasty chicken satay I can thoroughly recommend these. I like the consistency of the peanut sauce – it sticks to the roof of your mouth and is sweet, sour and hot – all good.
To serve 4 greedy people
4 chicken breasts
(NB. The photo above shows 2 chicken breasts)
For the marinade:
1 tsp finely chopped or grated root ginger
1 clove garlic, finely chopped or grated
1 tsp turmeric
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp honey
For the peanut sauce:
4 spring onions, sliced or 1 small onion, finely chopped
1 red chilli, finely chopped (I remove the seeds to reduce the heat)
1 tsp root ginger, finely chopped
1 clove garlic, finely chopped
3 tbsp crunchy peanut butter
1 tbsp lemon juice
2 tbsp soy sauce
1 tsp dark brown sugar
4 tbsp water (you can add more if you want a thinner sauce)
If you have some coriander leaves they would be very good sprinkled over the top of the chicken and the peanut sauce.
If you are using wooden skewers, then soak them in water for at least 30 minutes before cooking with them to prevent them catching fire.
Prepare the chicken by removing the skin and cutting into cubes which will fit onto skewers easily.
Place all of the marinade ingredients in a glass or ceramic bowl and mix together well. Add the chicken cubes and cover with the marinade. Cover with cling film. They need at least 30 minutes in the marinade, otherwise place in the fridge for 2 to 3 hours.
I served the peanut sauce at room temperature but you could serve it hot. To make the sauce, fry the onion, ginger, garlic and chilli in a tablespoon of vegetable oil over a high heat, stirring all the time until softened. Take off the heat and add the peanut butter, lemon juice, soy sauce and sugar. Stir well and place over a gentle heat and stir until everything has combined and the sugar has dissolved. Add enough water to get to the consistency that you like.
Thread the chicken cubes onto skewers and grill until cooked through. I cooked them in a griddle pan to sear them and then placed in the roasting oven of the Aga (about 200°c, gas mark 6) to finish off and cook through completely.
Serve with rice, noodles or salad and the peanut sauce.