This is a recipe I developed myself after having various "not quite satisfactory" satay chicken dishes in Chinese restaurants. I found they were either too peanutty, not hot enough, bland or in some other way not quite right. So after a few experiments I ended up with this. Enjoy!
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- 4 skinless chicken breasts, and cubed
- 1 green bell pepper
- 1 large onion
- 1 cup dry roasted peanuts
- 3 tablespoons cider vinegar
- 4 tablespoons dark brown sugar
- 1 -2 teaspoon crushed red pepper flakes (lazy) or 2 -3 fresh red chilies, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 4 tablespoons mushroom soy sauce or 4 tablespoons mushroom ketchup
- 1 teaspoon cornflour
- 300 ml hot water
- peanut oil
- sesame oil
- 1Preparation: Chop/grind half the peanuts in a blender to a powder.
- 2Roughly chop or crush the rest.
- 3Roughly chop the green pepper and finely chop the onion.
- 4Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
- 5Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
- 6Put aside to marinate for at least 15 minutes.
- 7Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
- 8Mix the cornflour with a little cold water and add half of this to the sauce.
- 9Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
- 10Add the chilli powder and very quickly the finely chopped onion.
- 11(If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
- 12Add some more groundnut oil to the wok and allow to heat.
- 13Add the green pepper, increase the heat and stirfry for 1 minute.
- 14Add a little more oil and then add the chicken mixture.
- 15Stirfry for two minutes or until the chicken is well sealed.
- 16Add the hot water to the sauce in the mixing jug and pour into the wok.
- 17Cook for a further 2 minutes or until the chicken is firm.
- 18Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
- 19Finally, drizzle a little more sesame oil over and fold in.
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Nutritional Facts for Chinese Style Satay Chicken
Serving Size: 1 (467 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 681.5
- Calories from Fat 310
- Total Fat 34.5 g
- Saturated Fat 5.3 g
- Cholesterol 151.0 mg
- Sodium 1622.4 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 5.9 g
- Sugars 18.2 g
- Protein 64.3 g
The following items or measurements are not included:
mushroom soy sauce