This simplified version of the classic peanut sauce is incredibly easy to make, and much better for you than the bought version - you'll never order takeaway again!
The following quantities serve two, but the ingredients can easily be doubled to feed four. Don't be put off by the fish sauce - it doesn't make the dish taste fishy, but adds a lovely depth of taste through its saltiness.
Ingredients:
- 2 large skinless, boneless chicken breasts
- 1 large onion
- 1 red or yellow pepper
- 2 mild red chillies
- 200ml tinned coconut milk (reduced fat is fine - it just results in a slightly thinner sauce)
- 2 heaped tablespoons crunchy peanut butter
- 1 dessert spoon nam pla (fish sauce) - this is optional but it really does add something to the finished dish
- 1 dessert spoon vegetable oil
- freshly ground black pepper
- 1 fresh lime, to serve
- small handful salted peanuts, to serve (optional)
- basmati rice, to serve
Method:
- Deseed and finely chop the chillies - don't forget to wash your hands thoroughly afterwards. Peel the onion, cut it in half, then slice lengthways into chunky moon-shaped pieces. Deseed and slice the pepper into thin strips.
- Heat the oil in a wok or large frying pan. Add the chopped vegetables and fry briskly for a couple of minutes, stirring constantly.
- Cut the chicken breasts into thick strips and add to the pan. Continue to fry over a high heat to brown the meat, stirring all the time to prevent sticking.
- After the meat has been in about 5 minutes, add the fish sauce and reduce the heat. Season well with freshly ground black pepper and stir occasionally - there is no need to add salt as both the nam pla and the peanuts will add saltiness.
- After about another 5 minutes, add the coconut milk and give everything a good stir. Allow to bubble gently but not to boil.
- Once the coconut milk has been bubbling for about 10 minutes, add the peanut butter. Allow to melt, and then stir briskly to make sure the peanut butter has mixed in thoroughly. This stage should only take 2 - 3 minutes; after this time, insert a knife into one of the chicken pieces to make sure they are cooked, and then taste the sauce to check the seasoning.
- Serve with a generous portion of steamed basmati rice. If you like, you can sprinkle a handful of chopped peanuts over the top before serving. Cut the lime into quarters and serve on the side of the plates to be squeezed over the dish just before eating.
Variations: this dish can easily be made vegetarian - just omit the nam pla and replace the chicken with a selection of interesting vegetables such as baby corn, carrots and broccoli. The dish will also work with most types of meat - try turkey breasts or thinly sliced pork.
The copyright of the article Easy Spicy Chicken Satay in Chinese Food is owned by Elizabeth Gregory. Permission to republish Easy Spicy Chicken Satay in print or online must be granted by the author in writing.
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