Sunday 21 October 2018

Creamy Satay Chicken

Satay chicken!! A firm favourite in my life. My boyfriend claims I never make enough of it, which is a compliment on the taste but maybe a consideration for my portion sizing. 

Earlier this year I had an extreme craving for skewered chicken and satay sauce, so googled how to make it and was surprised at how easy the recipe was! As always I taste tested while cooking and almost couldn't control myself - IT'S SO TASTY. I realised a dipping sauce portion was not going to cut it, so chucked in the rest of the coconut milk, extra of everything else, covered my meal in it and haven't looked back.

I know there's a curry version, so this doesn't claim to be that (with its lack of spices and all) but my god it's tasty. Peanut buttery, very creamy, and the tanginess is what makes it so moreish.

This is a meal idea post which will walk you through plating the whole thing up, instead of just the sauce. Jasmine rice, toppings and cooking times. It serves two people, and if you're cooking for any more than that I advise doubling the recipe in full! Let's go!


Alternative to sweet chilli sauce:

To make it a meal:


First things first: cook your Jasmine rice. There should be instructions on the packet, however this is what I do just in case. Rinse the rice in a sieve or saucepan until the water is much clearer, and then cover with cold water. Bring it to a boil until the water reduces (image below) and it becomes sticky, stir, remove from heat and cover completely with a lid to steam for at least 15 minutes. The longer the better! Don't remove the lid until it's time to serve.

Chop your chicken (or substitute) into bite size pieces, and add to an oiled frying pan, stirring periodically.

Dice your onion into small chunks, crush the clove of garlic, and add both to the chicken.

Measure out your sauce ingredients, and whisk together in a measuring jug or bowl. Peanut butter -> Soy sauce -> sweet chilli -> Lime juice -> half of the coconut milk. Add this to the pan once the chicken is at least half cooked.

Drop the pan down to a medium heat, and stir until the sauce has reduced and darkened. This will help ensure the chicken is cooked, and brings out all the lovely flavours.

In another pan, cover your green beans with boiling water.

Add the rest of the coconut milk to your frying pan so it's a sauce again and taste test. Does it need more soy sauce for saltiness? Chilli flakes for spice? Sweet chilli sauce/honey for sweetness? Decide how you like it. Once that's heated through again, it's time to serve.

Plating Up

Fluff up your rice, and pack it into a small bowl (if you have one). Place your plate on top of the bowl and flip it over. Press down, wiggle it about, and remove the bowl. Viola! A dome of rice.

Pour the satay chicken around the outside. The beans should be ready by now, so add them to the side with a 1/4 wedge of lime on top.

Sprinkle sesame seeds, chilli flakes and 1 chopped spring onion per person (I forgot mine!) over the rice.

(Photograph) and EAT!

Alternatively... This is still as tasty.


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