Chicken Satay, Three Ways - SORTEDfood

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Ingredients

Quick Satay Chicken

For the peanut sauce

  • 4 bamboo skewers
  • 250g crunchy peanut butter
  • ½ tbsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • 1cm cube ginger
  • ½ stick lemongrass
  • 1 red finger chilli
  • 2 tbsp soft light brown sugar
  • 150ml coconut milk
  • 2 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 lime
  • 8 chicken thighs

To serve

  • 4 sprigs coriander
  • 1 red finger chilli
  • 1 lime

Peanut-free Satay Chicken

For the chicken

  • 4 chicken breasts
  • 2 tbsp dark soy sauce
  • 1 stick lemongrass
  • 4 kaffir lime leaves
  • 2 tbsp palm sugar
  • ½ tbsp ground turmeric
  • 1 tbsp ground coriander
  • 25ml water
  • 8 bamboo skewers

For the ‘peanut’ sauce

  • 100g sunflower seeds
  • 50g pumpkin seeds
  • 25g sesame seeds
  • ½ tbsp ground turmeric
  • 1 tsp garlic powder
  • 1cm cube ginger
  • 1 stick lemongrass
  • 1 red finger chilli
  • 2 tbsp soft light brown sugar
  • 175g Greek yoghurt
  • 2 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 lime

To serve

  • 4 sprigs coriander
  • 1 red finger chilli
  • 1 lime

Satay Chicken

For the chicken

  • 4 chicken breasts
  • 2 tbsp dark soy sauce
  • 1 stick lemongrass
  • 4 kaffir lime leaves
  • 2 tbsp palm sugar
  • ½ tbsp ground turmeric
  • 1 tbsp ground coriander
  • 25ml water
  • 8 bamboo skewers

 

For the peanut sauce

  • 250g shelled peanuts, roasted
  • 2 banana shallots
  • 1 clove garlic
  • 1cm cube ginger
  • 2 sticks lemongrass, bruised
  • 2 tbsp peanut oil
  • 1 tbsp chilli paste
  • 1 tbsp tamarind paste
  • 1 tbsp palm sugar
  • 400ml coconut milk
  • 200ml water
  • 1 tsp fish sauce
  • 1 tsp shrimp paste

 

To serve

  • 4 sprigs coriander
  • 1 red chilli
  • 1 lime

Method

Quick Satay Chicken

  1. 1. Soak bamboo skewers in a tray of water.
  2. 2. Add the peanut butter, dry spices, garlic powder, ginger, lemongrass, chilli, sugar, coconut milk, soy sauce, fish sauce and lime juice to the Chopper attachment of a Triblade System Hand Blender and blitz to a rough paste. Add water until it becomes a saucy consistency.
  3. 3. Transfer 2 tbsp of the peanut sauce to another bowl. Trim any excess fat from the chicken thighs, cut them into quarters and toss in the 2 tbsp of peanut sauce.
  4. 4. Thread the chicken onto the bamboo skewers. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
  5. 5. Serve the chicken on a board with a ramekin of the peanut sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board.

Serves 4 

Peanut-free Satay Chicken

  1. 1. Slice the chicken breasts lengthwise into long, thin strips about ½ cm wide and place them in a large mixing bowl. Add the soy sauce, lemongrass, lime leaves, sugar, turmeric and coriander to the Multi Mill attachment of a Compact Food Processor. Pour in a little water, blitz to a smooth paste then pour into the mixing bowl. Mix it all up, cover and marinate in the fridge overnight, or at least for a few hours.
  2. 2. Soak bamboo skewers in a tray of water.
  3. 3. Put a small saucepan over a high heat and add the seeds. Toast for 5 minutes, tossing regularly, then transfer to a Compact Food Processor with the Knife Blade attachment. Blitz the seeds then add the turmeric, garlic powder, ginger, lemongrass, chilli, sugar, Greek yoghurt, soy sauce, fish sauce and lime juice to the seeds and blitz again to a rough paste. Add water until it becomes a saucy consistency.
  4. 4. Thread the chicken onto the bamboo skewers. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
  5. 5. Serve the chicken on a board with a ramekin of the nut-free sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board.

Serves 4 

Satay Chicken

  1. 1. Slice the chicken breasts lengthwise into long, thin strips about ½ cm wide and place them in a large mixing bowl. Add the soy sauce, lemongrass, lime leaves, sugar, turmeric and coriander to the Chopper attachment of a Triblade System Hand Blender. Pour in a little water, blitz to a smooth paste then pour into the mixing bowl. Mix it all up, cover and marinate in the fridge ideally for a few hours… or continue straight on if you’re short on time.
  2. 2. Soak bamboo skewers in a tray of water. Put a medium saucepan over a medium heat and toast the peanuts until they turn golden brown all over. Immediately transfer to the Chopper attachment of the Hand Blender and blend to a fine crumb. Tip them into a bowl and set aside.
  3. 3. Peel the shallots, garlic and ginger. Put them all into the Chopper attachment you just used. Roughly chop the lemongrass stalks, add those to the bowl and blitz to a paste. Pour the peanut oil into a medium saucepan over a medium heat then add the blended mixture and fry for 5 minutes, stirring regularly.
  4. 4. Add the peanut crumb, chilli paste, tamarind, palm sugar, coconut milk, water, fish sauce and shrimp paste. Simmer for about 30 minutes.
  5. 5. Use the Hand Blender Wand directly into the pan to blitz the simmered sauce to a creamy consistency, adjusting with more hot water if necessary. Return it to the saucepan and keep warm over a low heat.
  6. 6. Thread the chicken onto the bamboo skewer. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
  7. 7. Serve the chicken on a board with a ramekin of the peanut sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board.

Serves 4 

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