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I’ve always made Satay Beef before and usually it doesn’t include vegetables. I’ve decided to try Satay Chicken for a change, and add peppers and mushrooms. This is the method I was taught many years ago. The more modern version requires the Satay Chicken to be skewered and grilled, so this is my version. Regrettably, it was another one of my last-minute decisions, and I did not have spring onion to garnish.
500 gr chicken breasts, sliced into thin strips
1 onion sliced
2 crushed garlic cloves
1 cm grated ginger
¼ each robot peppers, julienned
1 tray mushrooms sliced
2 cups oil
Sliced spring onion for garnish
2 tsp soya sauce
½ tsp bicarb
1 tsp sesame oil
1 tsp corn flour
2 tblsp water
2 tblsp oil
3 tsp satay paste
3 tblsp shaoxing rice wine (or dry sherry) (optional)
1 tsp curry powder (I used Rajah’s)
¼ cup water
1 tsp corn starch
3 tblsp soya sauce
½ tsp sugar
2 tsp peanut butter
(Whisk together in a bowl)
Mix marinade (except the oil) in a separate bowl then add the chicken to the marinade and mix through.
Add the 2 tblsp oil to the meat and mix through.
Heat 2 cups oil in a wok.
When hot add the chicken and stir until it changes colour.
Remove and drain the oil leaving 2 tblsp oil in wok.
Add onion and fry for 1 minute.
Add garlic and ginger and fry for 1 minute.
Add peppers with a bit of salt and fry for 2 minutes.
Add mushrooms and fry 1 minute.
Add sauce and bring to the boil.
Add chicken and stir through – approximately 3 minutes.
Garnish with spring onion.
Serve with plain white/Jasmine rice.
Prepared, tried and tested by: Melanie Kramar