Ching's satay chicken stir-fry with spicy coconut peanut sauce
Satay chicken is an all time favourite and Ching's in the kitchen ready to show us how to make it at home. There's no need for sauce packets - you can find everything in the store cupboard, she's even got a recipe for a nut-free version so no one misses out!
Cooked in just 10 minutes and served with noodles, rice or chargrilled on the barbecue, it’s a recipe for every occasion.
Ching says: This dish Is inspired by my love of Indonesian-style satays – especially the spicy peanut sauce they serve with chargrilled skewers. However, here I’m turning it on its head and using the sauce for a delicious stir fry. There's no need for sauce packets, just store cupboard ingredients and some fresh produce. This dish is delicious with jasmine rice or served on top of chunky egg noodles.
Serves: 2563 kcal per serving (peanut version)414 kcal per serving (nut free version)
Ingredients
250g boneless chicken thighs, sliced into 1cm thick strips½ tsp ground turmeric½ tsp ground coriander1 tsp ground lemongrassPinch of sea salt flakesPinch of ground white pepper1 tbsp cornflour1 tbsp rapeseed oil1 tbsp Shaohsing rice wine or dry sherry1 tbsp low-sodium light soy sauce or gluten free tamariJuice of ½ a lime
For the sauce
1 garlic clove, roughly chopped1 medium chilli, deseeded and finely chopped1 large shallot, finely chopped½ tsp tamarind paste or lime juice as a substitute1 tsp chilli paste or sriracha chilli sauce3 tbsp crunchy peanut butter or 100g tinned chickpeas, drained1 tbsp runny honey50 ml hot water150ml reduced fat coconut milk
For the garnish
A handful of beansprouts1 spring onion, sliced on the diagonalFresh coriander leavesLime wedgesRed chilli, freshly sliced
Method
Place the chicken in a bowl and season with the turmeric, ground coriander, lemongrass, salt and pepper then add the cornflour and toss to coat.
Place all the ingredients for the sauce except the hot water and coconut milk in a small food processor and blend to a fine paste. Turn out and loosen with the hot water and stir well to mix, then add the coconut milk and stir again.
Heat a wok over a high heat until smoking and add the rapeseed oil. Add the chicken pieces and leave to settle in the wok for 2 minutes until seared and browned, then flip over. As the chicken starts to brown, add the Shaohsing rice wine or dry sherry and stir fry for 2-3 minutes until cooked through.
Pour in the sauce and stir together for 30 seconds to release the aroma, then bring to the boil and cook boiling for 1 minute to reduce the sauce, Season with the light soy sauce and lime juice to taste.
Stir in some of the rice noodles and toss in to coat well, adjust the seasoning further to taste.
Transfer to a serving plate, top with the beansprouts, spring onion, coriander leaves and lime wedges.
NOTES: For gluten free use a nut free butter such as soy nut butter, tahini or sunflower seed butter instead of peanut butter
For satay skewers
Marinate the chicken in the seasoning as above
Soak some bamboo skewers. Just before grilling add 1 tablespoon of rapeseed oil into the chicken and skewer.
Cook on a high heat on the grill for 3 minutes each side, then turn the grill down cooking on a gentle heat
Check and slice through the chicken to see if its cooked
To make the sauce seperately, blitz all the sauce ingredients together, cook the sauce in a saucepan on a medium heat, keep stirring until the colour of the sauce deepens, cooking for 2-3 minutes. Serve the sauce in a dipping pot with the satay skewers.