Two step chicken satay

Quick and easy!
 
recipe, chicken
Image by:
Recipe from: 21 September 2015
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 15
    ml
    oil
  • 4
    chicken breasts, cut into strips
  • 5
    ml
    red curry paste
  • 1
    bunch
    spring onions, chopped
  • 100
    g
    mangetout, julienned
  • 100
    g
    baby mealies, sliced in half lengthwise
  • 30
    ml
    crunchy peanut butter
  • 30
    ml
    soy sauce
  • 5
    ml
    fish sauce
  • 5
    ml
    brown sugar
  • 1
    tin coconut milk
  • fresh coriander and cooked rice
Servings: Change Serving
 
 

Method

 
Heat a wok or frying pan on high heat, then add the oil followed by the chicken, curry paste and spring onions. Stir-fry for 2-3 minutes until the chicken strips are golden brown. Then add the mangetouts and mealies, along with the peanut butter, soy and fish sauce, and sugar, and stir-fry for another minute.

Stir in the coconut milk and cook until reduced by a third. Serve with steamed rice and fresh coriander.

Text and image: Home magazine

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Read more on: recipe  |  chicken
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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