Thursday, 31 January 2013

Chicken Satay Sticks with Spicy Peanut Sauce

chicken satay sticks
Just Out Of The Grill
I'm so glad that I made this, I hadn't had Chicken Satay in years. I'm always on the lookout for new recipes to create from scratch and this just popped into my head, I'm very pleased that it did, it was a bit yum.

The chicken needs to marinate for around 3 hours for optimum flavour but other than that this is a really quick and simple meal to make.

I served this with plain Egg Fried Rice to bulk up the meal for The Glutenite, but for me 3 Satay Sticks would have been enough. I love that it's picky food.

chicken satay peanut sauce egg fried rice
Chicken Satay, Peanut Sauce and Egg Fried Rice
To make 6 Satay Sticks.

Chicken Satay Marinade Ingredients:
  • 2 Chicken Breasts
  • 2 Cloves Garlic
  • 1 Heaped Teaspoon Grated Fresh Root Ginger
  • 1 Tablespoon Clear Honey
  • 2 Tablespoons Tamari Soy Sauce
  • 1 Heaped Teaspoon Sriracha
  • 1 Teaspoon Sesame Oil
Spicy Peanut Sauce Ingredients:

salted peanuts
Base Flavour
  • 100g Salted Peanuts
  • 1 Small Onion
  • 1 Heaped Teaspoon Grated Fresh Root Ginger
  • 3 Garlic Cloves
  • Juice of 1 Lime
  • 4 Tablespoons Tamari Soy Sauce
  • 3 Tablespoons Cold Water
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Chilli Flakes
  • 1 Teaspoon Groundnut Oil
satay ingredients
Some Of The Ingredients
Marinade Directions:
  • Get a flat bottomed container
root ginger garlic clove
Complimenting Flavours
  • Peel the garlic and either mince or grate into the container
  • Peel the ginger and grate into the container
minced ginger garlic
Roughly Grated
  • Add the honey, tamari soy sauce, sriracha and sesame oil
  • Mix thoroughly
satay marinade
Satay Marinade
  • Cut the chicken breasts into 1cm wide slices
raw chicken strips
Some Too Thick
  • Some of the slices will be too thick, cut again down the middle of the slices to form 1cm strips
  • Put into the marinade
chicken strips in satay marinade
Satay Strips
  • Mix so that all the chicken is coated
marinated satay chicken
Marinate For 3 Hours
While the chicken is marinating make the sauce. It's best to prep all the ingredients so you have them to hand once you start making it.

Directions For Spicy Peanut Sauce:
  • Peel and finely chop the onion
  • Peel and grate the ginger, peel and grate / mince the garlic
  • Juice the lime
  • Heat a pan (I used a wok) medium high and add the ground nut oil
  • Once the oil is hot add the onion and cook until softened - around 4 minutes stirring occasionally
  • Add the ginger, garlic and chilli flakes and cook for a further 3 minutes stirring often
peanut sauce base
Amazing Cooking Smells
  • Add the peanut and stir for around a minute
peanut sauce cooking
Really Amazing Cooking Smells
  • Take off of the heat and leave to cool 
  • Once cool put into a mixer (I use my trusty mini chopper) and add the lime juice, tamari soy sauce, sugar and water
  • Whizz the mixture to break down the ingredients
peanut sauce in mini chopper
Halfway There
  • Whizz until the sauce is smooth
smooth peanut sauce
Thick But Smooth
  • Remove from the mixer and put into a container to serve later
peanut sauce
Spicy Peanut Sauce
This was double what we really needed but I'd rather make too much than not have enough. Plus, it'll keep in the fridge for a good few days to use with other things. Halve the recipe if you want a reduced amount of sauce.

Also, this sauce is really thick, it isn't a dipping sauce, it's meant to be slathered onto the Chicken. If you want your Peanut Sauce to be looser in consistency add a little ground nut oil as you're mixing it until you get the desired result.

Once the chicken has been marinating for 3 hours it's ready to be cooked. Make sure that you soak your bamboo skewers in cold water for at least 30 minutes before you need them. Pat dry with kitchen paper once you're ready to use them.

Directions For Cooking Chicken Satay:
  • Preheat your grill to 225C
  • Take a dry bamboo skewer and thread each chicken strip onto it in a loose S shape or wavy line depending on length
  • Don't crowd the skewer you don't want the chicken squished together
  • Repeat until all the chicken is on the skewers
  • Place onto a foil lined grill pan
raw chicken satay
Cook Me!
  • Once the grill element is orange pop these under
  • Grilling will take 5-6 minutes, turn the satay sticks at 2 minutes 30
  • Remove from the grill
cooked chicken satay
Satay Sticks
  • Serve
chicken satay skewers
Grilled Chicken Satay
Don't forget the sauce!

Printable Version

In this instance 2 decent sized chicken breasts made 6 generous satay sticks, we had 3 per person plus rice but I could only manage 1 and 3/4. 

Ideal for a light or main meal, so long as the chicken has been marinated in advance this is a very quick meal to cook.

This recipe post very nearly didn't exist. I had somewhat of a mishap when trying to get the grill pan out to turn the sticks and dropped the lot. Thankfully they all landed on the inside of the oven door but yeah, we nearly didn't have anything to go with our Spicy Peanut Sauce. I hate ovens that are at leg height.

Do I need to mention that these Chicken Satay Sticks are gluten free? When I'm using such lovely fresh ingredients it's easy to forget to mention.

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