Chinese Style Satay Chicken

Recipe by blindlemon
READY IN: 37mins




  • Preparation: Chop/grind half the peanuts in a blender to a powder.
  • Roughly chop or crush the rest.
  • Roughly chop the green pepper and finely chop the onion.
  • Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
  • Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
  • Put aside to marinate for at least 15 minutes.
  • Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
  • Mix the cornflour with a little cold water and add half of this to the sauce.
  • Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
  • Add the chilli powder and very quickly the finely chopped onion.
  • (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.
  • Add some more groundnut oil to the wok and allow to heat.
  • Add the green pepper, increase the heat and stirfry for 1 minute.
  • Add a little more oil and then add the chicken mixture.
  • Stirfry for two minutes or until the chicken is well sealed.
  • Add the hot water to the sauce in the mixing jug and pour into the wok.
  • Cook for a further 2 minutes or until the chicken is firm.
  • Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
  • Finally, drizzle a little more sesame oil over and fold in.