Chicken with Satay Sauce

Preparation Time: 25 Minutes
Cooking Time: 10 Minutes

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.


  • 450g (1 lb) boneless, skinless chicken breasts
  • 1Β½ tablespoons groundnut (peanut) oil


  • 3 tablespoons light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons cornflour


  • 3 tablespoons sesame paste or smooth peanut butter
  • 1 tablespoon chilli bean sauce
  • 1 tablespoon coarsely chopped garlic
  • 2 teaspoons chilli oil
  • 2 tablespoons Chinese white rice vinegar or cider vinegar
  • 2 tablespoons light soy sauce
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons sugar
  • 2 tablespoons hot water


  • 50 g (2oz) thinly sliced onions
  • 100g (4 oz) thinly sliced cucumbers


  1. 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.
  2. Put all the ingredients for the sauce in a blender or food processor and process until smooth.
  3. Heat a wok over high heat until it is very hot, then add the oil. When the oil is very hot and slightly smoking, add the chicken and stir-fry for 5 Minutes.
  4. Turn the heat down to low, add the sauce and continue to stir-fry for another 5 Minutes.
  5. Turn onto a warm platter, garnish with the onion and cucumber and serve at once.