Chicken Satay with Sneaky Peanut Sauce
So I realised that I have not posted a new recipe for a while. What with the move to the states life has been pretty crazy. So I am remedying that right now with the recipe for our dinner tonight. I am currently marinading some chicken strips in the hope of a delicious dinner later. Chicken Satay is one my my little girl's favourite foods, although in Thai Cuisine it is usually just a starter, paired with some steamed brown rice and some crunchy vegetable crudites it makes an absolutely fabulous main meal. My little girl loves the satay sauce so its a great way of getting her to dip and crunch on the vegetables and it has sneaky whizzed raw veg hidden away in it. A real favourite for the dipping is sweet peppers and carrots.
Ingredients:
4 skinless boneless chicken breasts (preferably organic)
For the Marinade:
2 Garlic Cloves, crushed
2.5cm fresh root ginger, finely grated
10ml / 2tsp Thai Fish Sauce
30ml / 2tsp Light Soy Sauce
15ml / 2tsp clear honey
For the Satay Sauce:
690ml / 6 tbsp crunchy raw peanut butter (you can use regular roasted but raw has a different taste and in much better for you!)
1 shallot
2 cloves garlic
1/2 Fresh red chilli (less if you have smaller children)
5ml / 1tsp dark soft brown sugar
15ml / 1tbls lemon or lime juice
15ml / 1tbls dark soy sauce
50ml water
1 zuchinni / courgette
Trim fat from the chicken breasts and slice then lengthways into thin strips. Make the marinade by putting the garlic and ginger into a food processor or blender. Process until smooth, add the other ingredients and whizz until blended. Pour over the chicken strips - stir in well and marinade in the fridge for at least 2 hours (The longer the better.)
To make the satay sauce, put all the ingredients into the blender and whizz until smooth.
Enjoy! xx
So I realised that I have not posted a new recipe for a while. What with the move to the states life has been pretty crazy. So I am remedying that right now with the recipe for our dinner tonight. I am currently marinading some chicken strips in the hope of a delicious dinner later. Chicken Satay is one my my little girl's favourite foods, although in Thai Cuisine it is usually just a starter, paired with some steamed brown rice and some crunchy vegetable crudites it makes an absolutely fabulous main meal. My little girl loves the satay sauce so its a great way of getting her to dip and crunch on the vegetables and it has sneaky whizzed raw veg hidden away in it. A real favourite for the dipping is sweet peppers and carrots.
Ingredients:
4 skinless boneless chicken breasts (preferably organic)
For the Marinade:
2 Garlic Cloves, crushed
2.5cm fresh root ginger, finely grated
10ml / 2tsp Thai Fish Sauce
30ml / 2tsp Light Soy Sauce
15ml / 2tsp clear honey
For the Satay Sauce:
690ml / 6 tbsp crunchy raw peanut butter (you can use regular roasted but raw has a different taste and in much better for you!)
1 shallot
2 cloves garlic
1/2 Fresh red chilli (less if you have smaller children)
5ml / 1tsp dark soft brown sugar
15ml / 1tbls lemon or lime juice
15ml / 1tbls dark soy sauce
50ml water
1 zuchinni / courgette
Trim fat from the chicken breasts and slice then lengthways into thin strips. Make the marinade by putting the garlic and ginger into a food processor or blender. Process until smooth, add the other ingredients and whizz until blended. Pour over the chicken strips - stir in well and marinade in the fridge for at least 2 hours (The longer the better.)
To make the satay sauce, put all the ingredients into the blender and whizz until smooth.
Enjoy! xx
Well I can report that my small person was in raptures about our dinner. We served a bowl of the satay sauce each which she loved - I will definately be making it again!!
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