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Satay Chicken

Updated: Dec 4, 2023

Vaguely Asian I'd say, and perfect for lunch.



Ingredients (serves 4):

  • 2 Tbsp toasted sesame oil

  • 2 Tbsp sesame oil

  • 2 Tbsp light soy sauce

  • 4 Tbsp smooth peanut butter

  • 2 cm piece grated fresh ginger

  • 1 tsp garlic powder

  • 600 gr chicken breast

  • 1 fresh red chilli, deseeded and cut in thin stripes

  • 320 gr Basmati rice

Method:

  • Pre-heat the oven at 200 degrees C

  • Make the marinade by mixing together 1 Tbsp toasted sesame oil, 1 Tbsp sesame oil, 1 Tbsp light soy sauce, 2 Tbsp smooth peanut butter, 2 cm piece grated fresh ginger, and 1 tsp garlic powder, add 1 Tbsp boiling water to assist when mixing

  • Cut the chicken in bite size pieces

  • Coat the chicken in the marinade and put it back in the fridge for at least 1 hour (maximum 4 hours)

  • Put the chicken pieces onto a baking tray lined with baking paper

  • Bake the chicken for 20 mins

  • Prepare more sauce by mixing together 1 Tbsp toasted sesame oil, 1 Tbsp sesame oil, 1 Tbsp light soy sauce, 2 Tbsp smooth peanut butter, and 2 Tbsp boiling water

  • Add the sauce to the cooked chicken and stir well

  • Cook the rice in salted water, strain and serve together

  • Decorate it with the sliced, deseeded red chilli and serve with pickled cucumbers

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