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Chicken Satay (Domini Kemp)
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| 4 | chicken breasts |
| 6 tbsp | sunflower oil |
| 1 | red chili, de-seeded and finely chopped |
| 4 | garlic cloves, peeled and crushed |
| Salt | |
| freshly ground pepper | |
| 1 small | onion, chopped |
| 1 knob of ginger, peeled and grated | |
| 3 tbsp | soy sauce |
| 1 tin | coconut mil4 tbsp peanut butter |
| 1 tbsp | caster sugar |
Slice the chicken into strips and put them into a bowl with half the sunflower oil, half the chili and half the garlic. Season with salt and pepper. Marinate for at least 10 minutes but it could be even overnight (in fridge, covered).
When ready to cook, take chicken from fridge to warm up to room temp while making sauce.
Heat up the rest of the oil in saucepan. Add chili and garlic along with the onion and cook over very low heat until the onion is soft.
Add the soy sauce, turn up the heat and reduce slightly.
Add the coconut milk and peanut butter.
Season with the sugar and more soy sauce if necessary.
Heat another pan. Add a few drops of oil and then fry the chicken strips until cooked through and starting to caramelize in parts.
Serve with satay sauce, over rice and garnish with coriander.
Recipe uploaded with Shop'NCook for iPhone.
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