Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Cuisine: British
Ingredients: 8 chicken breast fillets or 1 large chicken breast, skinned; 8 chicken breast fillets or 1 large chicken breast, skinned; ½ small onion, peeled and finely chopped; 1 clove of garlic, peeled and crushed; 20 g root ginger, scraped and finely grated; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 1 small chilli, seeded and finely chopped (optional); 3 tablespoons light sesame oil; 1 teaspoon sugar; 1 tablespoon Indonesian sweet soy sauce (ketjap manis) or light soy sauce; 1 tablespoon Indonesian sweet soy sauce (ketjap manis) or light soy sauce; 1 tablespoon Indonesian sweet soy sauce (ketjap manis) or light soy sauce; 100 ml chicken stock; 50 ml vegetable oil; 50 g roasted peanuts, washed

Preparation info

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

Everyone’s favourite oriental snack. Satay is good fun for parties but you have to make sure that the adults don’t eat it all as soon as it appears. Because so many children seem to be allergic to nuts these days, you may want to make an alternative dip. Just substitute 50g cooked chickpeas for the peanuts.

This recipe has to be prepared a day in advance to give the chicken time to marinate. You will need twelve 12cm bamboo skewers, soaked in cold water for an hour.

Ingredients

Europe
United Kingdom
Snack

Ingredients

Method