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Let’s Talk Recipes - Chicken Satay

7th October 2020 | General

Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!



Megan McIntosh - "I train a lot and eat healthy so this dish reminds me of having a takeaway! Being much healthier than a chicken satay from the Chinese, this recipe allows me to indulge in something very tasty when I fancy a treat. I love the nutty taste and texture from the peanut sauce and the combination of all the elements of the dish in a little parcel is simply amazing!"

 

HANDS-ON TIME 30 MINS
COOK TIME 10-15 MINS

INGREDIENTS (SERVES 4)

SATAY

  • ½ small bunch of fresh coriander
  • 1 fresh red chilli (stalk removed)
  • ½ clove garlic (peel and chop)
  • 3 heaped tbsp good quality
  • peanut butter
  • soy sauce
  • 2cm piece of fresh ginger
  • (peel and chop)
  • 2 limes (grate the zest)
  • 4 x 180gm skinless chicken breasts
  • honey for drizzling


NOODLE SALAD

  • 2 packs of Amoy
  • Straight to Wok Noodles
  • 100g unsalted cashews
  • ½ medium sized
  • red onion (peeled)
  • 1 fresh red chilli
  • small bunch of fresh coriander
  • 1-2 tbsp soy sauce
  • 1 lime (juiced)
  • 1 tsp sesame oil
  • 1 tps fish sauce
  • 1 tps honey


GARNISH

  • 2 little gem lettuces
  • ½ small bunch fresh coriander
  • optional: 1 fresh red chilli
  • soy sauce
  • 1 lime
     

INSTRUCTIONS

  1. Put the coriander into the food processor with the chilli, peeled garlic, 3 heaped tbsp of peanut butter and a lug of soy sauce. Add the ginger and the zest of both limes, sqeeze in the juice of 1 lime. Add a couple of splashes of water and whiz to a spoonable paste.
  2. Trim the bases off the little gem lettuces. Rinse in a colander, spin dry and take straight to the table.
  3. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin. Add to the warm pan and leave to toast, tossing occasionally.
  4. Put the red onion half in the processor with the chilli and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tbsp of soy sauce and a few lugs of extra virgin olive oil. Add the juice of 1 lime and stir in 1 tsp each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Add the noodles to the bowl.
  5. Toss your cashews and turn the heat up high. Add 1 tsp of honey and toss until golden. Place in small serving bowl.
  6. Chop chicken into bite size chunks & coat with set aside satay mix. Grill on high turning occasionally until chunks have gone charred and are cooked through.
  7. Everyone can build their own parcels of lettuce, noodles, chicken, satay sauce and cashews.

 

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