This is my version of a traditional satay sauce. I use a pinch of chilli flakes for heat in the sauce. As it can be difficult to foretell the heat of dried chillies, I use Tabasco sauce to add a little extra heat at the end if I feel it's needed.
deally, the sauce should be very gently simmered for an hour to give you a thick, creamy, peanutty sauce with nuances of Thai seasonings.
As the recipe makes quite a lot, I serve it with lightly steamed tenderstem broccoli -- delish! Makes 12.
YOU WILL NEED
4 chicken breasts
1 tbsp sesame seeds, toasted
Boiled basmati rice, to serve
Steamed tenderstem broccoli, to serve For the marinade 150ml soy sauce
1 tbsp ginger, grated
1 clove garlic, crushed
1 tbsp toasted sesame oil
1 tbsp sunflower oil For chilli peanut sauce 2 cloves garlic, crushed
½ tsp chilli flakes
2 tsps grated ginger
2-3 tsps sugar
2 tsps soy sauce
4-5 tbsps peanut butter, unsweetened
400ml can coconut milk
Soak some bamboo skewers in cold water to prevent charring.
Cut the chicken into bite-size cubes. Mix the marinade ingredients together well and pour it over the chicken. Leave to marinate for an hour.
Thread the chicken on to the skewers. Ideally, barbecue or grill the chicken skewers under a medium grill, for four minutes each side.
Sprinkle over the sesame seeds.
To make the chilli peanut sauce, place the garlic, chilli flakes, ginger, sugar and soy in a pot. Gently heat for two minutes.
Add the peanut butter and mix well.
Gradually add the coconut milk, mixing to a smooth paste. Check for seasoning.
Serve the chicken skewers with boiled basmati rice, steamed broccoli and the chilli peanut sauce.