Monday, 28 October 2013

Satay Chicken - Take out Fake out

And we are back! We have been M.I.A the past week as we have been in New Zealand. I barely had time to sleep let alone blog.

I love satay chicken, it's my 'go to' dish at one of our favourite restaurants Thai Express, yet I have ALWAYS been hopeless at making it at home. It always turned stodgy and just not good. A few months ago my sister in law made some really good satay so I asked her for the recipe she used. I have changed it up a bit to suit our family.
This satay tastes just like the one from the restaurant for 1/4 the price, which is what we all love.

Satay Chicken 

Ingredients 

Marinade
1/2 C Pineapple juice
1 Small onion
3 Cloves garlic
1 pinch Cayenne pepper
1t Ginger
1/2 Turmeric
1T Corriander
1t Cumin
1t Dark soy sauce
3T Fish sauce
3T Brown Sugar
1T Oil

2 Large Chicken Breasts 

Satay Sauce

2T Crunchy peanut butter
1/3 Water
2 Cloves garlic
1/2t Soy sauce
1t sesame oil
2T brown sugar 
2T Fish sauce
squeeze of lemon juice
1T Thai chilli sauce
1/3 Coconut milk
2-3 C chopped Veges (I used carrot, broccoli, capsicum, zucchini and bok choy) 

Directions

  • Combine all marinade ingredients in bowl
  • Slice chicken thinly and add to the marinade
  • Allow to marinate in fridge for at least 30mins
  • Heat a pan over a medium heat and cook the chicken in batches 
  • In a small sauce pan combine all the sauce ingredients and cook over a medium heat, stirring continuously until the sauce thickens and turns a darker colour. About 5min
  • In the frying pan you cooked the chicken in stirfry your veges and add the chicken back in
  • Pour the sauce over and cook a few minutes longer to ensure everything is piping hot and cooked through
  • Serve with steamed rice




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