Chicken with Satay Sauce

Name: Chicken with Satay Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: 1½ tablespoons groundnut (peanut) oil; 3 tablespoons sesame paste or smooth peanut butter; salt and freshly ground black pepper, to taste; 2 teaspoons cornflour; 2 teaspoons chilli oil; 2 tablespoons Chinese white rice vinegar or cider vinegar; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons light soy sauce; 1 tablespoon chilli bean sauce; 2 teaspoons sugar; 450g (1 lb) boneless, skinless chicken breasts; 2 tablespoons hot water; 50 g (2oz) thinly sliced onions; 1 tablespoon coarsely chopped garlic; 3 tablespoons light soy sauce; 100g (4 oz) thinly sliced cucumbers

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
35 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is a high-speed dish that comes together in Minutes. Much of the work - the marinating and the sauce - can be done in advance: covered and refrigerated, the chicken can be kept for up to 4 hours and the sauce for up to 24. It is ideal for last-minute entertaining as well.

Ingredients

450g (1 lb) boneless, skinless chicken breasts
1½ tablespoons groundnut

Asia
China
Main course

Method

Cut the chicken into 2.5 cm (1 in) cubes. In a medium-sized bowl, combine the marinade ingredients. Add the chicken, mix well and leave to marinate for at least 20 Minutes at room temperature. Drain, discarding the marinade.
Put all the ingredients for the sauce in a blender or food processor and process until smooth.
Heat a wok over high heat until i