Saturday, 18 February 2017

Satay Chicken | Family Friendly Food

This is one TASTY dish. Tender chicken, surrounded by delectable peanut sauce, served on a bed of noodles with a fresh crunchy cucumber and beansprout topping.




Adapted from one of 'The Londoner's' recipe posts last month, it's already become a favourite family meal.

Chicken Satay (SERVES 4)


I'll admit this isn't my favourite type of dinner prep for 'Family Friendly Food'. I've explained before that I find standing over a hob mixing and adding ingredients quite cumbersome with kids running around vying for attention. However, if you pop your chicken in the marinade in the morning there really is very little to do once dinnertime rolls around and your standing at the pan with your wooden spoon.

What you'll need:

500g chicken breasts cubed

Marinade:
  • 1 clove garlic, crushed
  • 1 chilli, finely chopped (I leave this out when making this dish for the kids)
  • 4 tbsp soy sauce
  • 2 tablespoons coconut oil, liquid room temperature (melt in microwave if needed)
  • Juice of 1 lime
Satay sauce:
  • 1 tbsp coconut oil
  • 1 onion
  • 150g smooth peanut butter, two giant tablespoons approx.
  • 400ml coconut milk
  • 1tsp fish sauce
Topping:
  • Beansprouts, boiled in water for 2 mins
  • Cucumber, sliced thinly
  • Chilli, sliced
  • Coriander, a few sprigs
Noodles of choice...


How to make it:

Add the coconut oil to a large frying pan on a medium heat. When the oil turns to liquid add the onion and fry gently for 10 - 15 mins until translucent but not browned.

Next add the chicken along with the marinade and fry both together until the chicken is cooked through - about 15 minutes.

As soon as the chicken is cooked add two big heaped tablespoons of smooth peanut butter followed by the coconut milk and fish sauce*.

*If you don't have fish sauce knocking around the fridge you really do need to buy some. It smells vile... - I know, I'm not really selling it! But the flavour a couple of splashes adds is wonderful. I add it to lots of recipes, Thai curries, salad dressings, my sweet potato soup.

Mix everything together over a medium heat until the peanut butter is combined and the sauce is bubbling gently - about 10 minutes.

Serve on a bed of noodles  - I've used wholemeal here, but it's also delicious with udon. I've still to try this dish with Rosie's (The Londoner) noodles of choice - spiralized courgette and butternut squash.

For the kids I just served the chicken satay in a big bowl with noodles, for us I topped it with all the crunchy goodness.


Over the years - 18 to be exact! - I've literally spent hours eating the Kare Lomen from Wagamama one of my all time favourite dishes. I've used the same garnishes from that dish for my version of this chicken satay - cucumber, beansprouts and coriander - and it makes the whole meal even more delicious. I also added a couple of chilies as I didn't included them in the marinade.


It's really, really, really, good!


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