Chicken satay with stir-fried vegetables
John Whaite brings us a healthy alternative to a Chinese takeaway with this tasty chicken satay dish with stir-fried vegetables
Ingredients:
6 chicken thighs, skinless and boneless 75g crunchy peanut butter (preferably organic)2 tsp fish sauce 1 tbsp soy sauce 1 garlic clove, minced 1 tsp minced ginger1 fat red chilli, finely chopped
For the veg
¼ white cabbage, finely shred 1 yellow pepper, finely sliced 2 spring onions, finely chopped 1 tbsp soy sauceA splash of fish sauce1 tbsp black sesame seedsFresh coriander, chopped
Method:
For the chicken, simply mix together the peanut butter, fish sauce, soy sauce, garlic, ginger and chilli. Using this sauce marinate the chicken for up to 2 hours.
When ready, cook the chicken, flattening each piece of thigh out onto the grill, and cook on each side for 5-7 minutes, or until slightly crispy and cooked through
For the stir fry vegetables heat a little sunflower oil in a wok over a medium/high heat. Throw in the cabbage, peppers and onions and stir fry until softened.
Finish with the soy sauce, fish sauce and sesame seeds, and a sprinkling of fresh coriander
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