Marinated Chicken Satay with Peanut Satay Sauce
Chicken satays are no trouble to make now that we can buy ready-boned and skinned chicken breasts, and the satay sauce can be whizzed up in seconds.
Serves 6 as a starter or 4 as a main course
|4 skinless, boneless chicken breasts weighing about 6 oz (175 g) each|
|For the marinade:|
|1 level tablespoon clear honey|
|1 tablespoon Japanese soy sauce|
|a few drops Tabasco sauce|
|1 clove garlic, crushed|
|1 level teaspoon fresh ginger root, grated|
|For the sauce:|
|1 x 100 g pack natural roasted peanuts|
|1½ tablespoons groundnut oil|
|3 shallots, peeled and finely chopped|
|1½-2 red chillies, deseeded and chopped|
|1 level teaspoon fresh ginger root, grated|
|2 cloves garlic, crushed|
|2 tablespoons lime juice|
|1½ tablespoons Japanese soy sauce|
|1 level tablespoon light soft brown sugar|
|1 level tablespoon coriander leaves|
|Oven temperatures and Conversions|
|Click here for information|
You will also need about twelve x 8 inch (20 cm) bamboo skewers soaked in warm water for 30 minutes. Alternatively, use metal skewers.
This recipe is taken from The Delia Collection: Chicken and has also appeared in Sainsbury’s Magazine (Guide to Poultry and Game Cookery)
First of all, prepare the marinade, which simply means putting all the ingredients in a bowl and whisking them thoroughly together. Then, to prepare the chicken, take each chicken breast and remove the little fillet and cut this in half lengthways.
Now slice the main breast in half horizontally so that you then have two thinner slices. Then cut each of these into three or four strips lengthways: you should get about eight or nine strips from each chicken breast. Now gather up all the little strips and put them into the marinade, tossing and stirring them until they get a good coating.
Cover the bowl and leave it aside for at least 30 minutes – although 2 or 3 hours would be better.
To prepare the sauce, first heat the groundnut oil in a frying pan and, over a medium heat, soften the shallots for about 3 minutes. Then add the chillies, ginger and garlic and fry these for a further 1½ minutes. Next, add the peanuts and toss them around for about 1½ minutes.
After that, remove the pan from the heat and allow everything to cool. As soon as it's cool, tip everything into a food processor with the rest of the sauce ingredients and 3 tablespoons water, and whiz until roughly chopped, but do be careful not to overprocess, as the sauce needs to have some texture.
After that, transfer it to a serving bowl.
All the above can be done well in advance, but before you cook the satays, don't forget to soak the bamboo skewers in warm water for about 30 minutes.
Then, when you're ready to cook the chicken, pre-heat the grill to its highest setting for at least 6 minutes.
Meanwhile thread the strips of chicken – about three or four pieces – on to each skewer, threading them in a loose S shape. Then pop them under the grill about 3 inches (7.5 cm) from the heat source, giving them about 3-4 minutes on each side.
Serve on warm plates with the peanut sauce handed round separately.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
These lovely, easy-to-make pork satays are a brilliant addition to any party or buffet - or will be a good light meal at lunchtime.
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
Thai chicken curry is hugely popular but can take a while to cook. This speedy version, however, has all the flavour but none of the faff - no wonder it's one of your favourite recipes on the site!
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
Coconut milk powder is a brilliant ingredient when making coconut ice cream and, along with the lime syrup, gives this refreshing dessert more than a little Thai flavour.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
28 Nov 2014 15:58
27 Nov 2014 08:58
|Food and travel||
11 Nov 2014 09:07
Suet for mincemeat
27 Nov 2014 12:34
|Can Anyone Help?||
saffron yay or nay...
28 Nov 2014 17:01
21 Oct 2014 19:59
Shopping for Food Processor
27 Nov 2014 13:48
28 Nov 2014 14:30