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Chicken with Satay Sauce
- Serves
2-4
- Difficulty
Easy
- Ready in
35 min
By Ken Hom
Published 2002
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
450 g 1 lb 1½ tablespoons
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
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