Saturday, May 29, 2010

Chicken Satay

Serves 4

600g chicken thigh fillets cut into thin strips
2 tsp. oil
3 medium onions sliced
1/2 cup satay sauce (bottled) or prepared. (See below)
1 clove of garlic crushed
1/4 cup chicken stock
2 spring onions chopped
1 tbs. soya sauce
a pinch of 5 spices
(the Satay Sauce)

2 tsp. chilli sauce (optional)
1/2 cup peanut butter
1 clove garlic crushed
1/2 cup water
2 tbs. tomato ketchup
1 - 2 tsp. sugar
1 tbs. soy sauce
1 tbs rice vinegar

** Tip **

This dish can be made equally well using beef, pork or lamb.

To prepare the chicken: Sprinkle the spices, and soya sauce over the chicken, and mix well. Heat oil in a wok, add chicken in batches, stir-fry until chicken is well cooked. Remove from wok with a slotted spoon. Add onions to wok, stir-fry till soft. Put back chicken, garlic, chicken stock and sauce, stir until heated through. Serve sprinkled with spring onions.

To prepate the Satay Sauce: Put all the above ingredients in a small saucepan. Bring to the boil, then simmer for 5 minutes or till sauce thickens. Serve it with chicken, lamb, or beef, grilled on skewers, or in the above recipe.