Everyone loves chicken satay and this recipe can be made in no time with ingredients you probably have in the pantry. It’s easy to halve for two or three people.
The first time I made this the washer upper complained that the frying pan was very difficult to clean, because of the honey. A week or so later I was chatting to a friend about the virtues of using non-stick baking paper to line an oven tray when you’re baking salmon or chicken, so there’s nothing to wash up. My friend said this trick also works when you’re cooking something in a frying pan.
So I tried it and it works. Just cut a circle of non-stick baking paper to fit the base of the pan and cook the satays on top. It doesn’t affect how they brown and the pan is so much easier to clean. No complaints from the washer upper this time.
1 kg lean chicken thigh meat
Marinade:
2 cloves garlic, crushed
2 Tbs oil
2 tsp turmeric
1 Tbs honey
½ tsp salt
Sauce:
¼ cup peanut butter
¼ cup Thai sweet chilli sauce
1 tsp fish sauce
2 tsp soy sauce
1/3 cup tinned coconut milk (shake can first)
To serve:
Steamed rice
Lime or lemon wedges
Sliced red or white onion and cucumber
Cut chicken thigh into cubes. Mix marinade ingredients and add chicken. Leave to marinate for at least half an hour. Meanwhile, soak 16-20 short wooden bamboo skewers in warm water.
Thread chicken cubes onto skewers. Heat a large non-stick frying pan or griddle pan and cook satays for a minute or two on all four sides, until cooked through and browned.
Meanwhile mix all ingredients for sauce. Serve satays with the sauce, steamed rice, sliced onion, cucumber and lemon wedges.
Serves 6
In relation to baking paper in the frying pan: did you know it’s silicone based so it doesn’t break down in landfill. We try to avoid using it and, since it was only invented a decade or so ago, there are plenty of traditional ways of managing tasks without it and very few when it is really required. I notice you use honey in the marinade and then sweet chili sauce in the sauce–so you could omit the honey or the washer upper could soak the pan and scrub a bit harder! It is a pain getting such sticky stuff off of pans but it is not the end of the world. I’m concerned by how much baking paper is normalised on cooking shows–they even use two sheets to roll out pastry etc rather than using flour. I’ve just realised that the Great British Bake-Off does not seem to use such items–maybe the advertisers haven’t got on to them yet! BTW–I enjoy your recipes and some of the alternatives.