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: 450g (1 lb) boneless, skinless chicken breasts; salt and freshly ground black pepper, to taste; 2 teaspoons cornflour; 3 tablespoons sesame paste or smooth peanut butter; 1 tablespoon coarsely chopped garlic; 1 tablespoon chilli bean sauce; 2 teaspoons chilli oil; 2 tablespoons Chinese white rice vinegar or cider vinegar; 2 teaspoons sugar; 2 tablespoons light soy sauce; 1½ tablespoons groundnut (peanut) oil; 3 tablespoons light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 100g (4 oz) thinly sliced cucumbers; 50 g (2oz) thinly sliced onions; 2 tablespoons hot water

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