chicken and vegetable satay
How to make chicken and vegetable satay recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
125 ml (4 fl oz) tamari soy sauce
3 tablespoons smooth peanut butter
1 tablespoons water
2 skinless chicken breast fillets, cut into strips
4 large mushrooms, halved
1 red pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
1 courgette, halved and sliced
½ Chinese lettuce, shredded
2 carrots, peeled and grated
25 g (1 oz) bean sprouts
small handful of fresh coriander leaves
2 teaspoons sesame oil
juice of 1 lime
2 tablespoons sesame seeds, toasted, to serve
Method:
Mix together the tamari, peanut butter and measurement water in a large bowl. Toss the chicken, mushrooms, peppers and courgette in the peanut mixture and thread on to 8 satay sticks that have been soaked in water to prevent burning.
Cook under a preheated hot grill for 12–14 minutes, turning frequently, until the chicken is cooked through.
Meanwhile, toss together the lettuce, grated carrots, bean sprouts and coriander leaves with the sesame oil and lime juice. Serve the satay with the salad, sprinkled with toasted sesame seeds.
For chicken satay with satay sauce:
Stir-fry 225 g (7½ oz) peanuts in 100 ml (3½ fl oz) vegetable oil for 1 minute, then blitz until smooth.
Fry 2 chopped garlic cloves and 4 chopped shallots for 30 seconds, then add 1 tablespoon tamari soy sauce, 1 teaspoon brown sugar, 1 diced red chilli, 400 ml (14 fl oz) water and the blended peanuts and simmer for 7–8 minutes to thicken.
Meanwhile, grill 8 ready-made chicken satay sticks for 3–4 minutes on each side until cooked through. Stir the juice of 1 lemon into the satay sauce and serve with the chicken. Total cooking time 10 minutes.
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| chicken and vegetable satay |
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