Читать книгу Home Cooking Made Easy - Lorraine Pascale - Страница 19

Satay chilli chicken

A quick easy canapé or starter, or just a tasty snack.

Serves 4

4 chicken breasts

Oil, for cooking

1 squidge of runny honey

1 small bunch of coriander leaves

Peanut sauce

100g crunchy peanut butter

1 clove of garlic, peeled and finely chopped

1 tbsp sesame oil

1–2 red chillies, finely chopped (depending on how hot you want it)

Pinch of soft light brown sugar

1 tbsp soy sauce

Juice of ½ lime

3–4 tbsp rice wine vinegar or mirin

1–2 tbsp water

Equipment

12 wooden kebab sticks cut so they can fit inside your biggest frying pan. Soak them in cold water for 30 minutes before using to prevent burning

Take a chicken breast and, using a pair of scissors and with the pointy end furthest away from you, cut the breasts into about three long thin strips, then set aside and continue with the other three chicken breasts.

Push a kebab stick along the length of a chicken piece, stopping just before the stick comes out the other end. Repeat with the rest of the chicken. Of course, if you don’t feel like threading pieces of chicken on sticks, you can just skip this step and serve them as strips instead.

Heat some oil in a large sauté pan or frying pan, add the chicken and cook well on each side until the chicken is completely cooked. Depending on the thickness of the breast pieces, this will take about 8 minutes. My pan is not big enough to do all the chicken in one go, so I usually put about 1½ breasts’ worth in at a time, then set them aside to cook the rest.

While the chicken is cooking, put all of the sauce ingredients into a blender and blitz to a rough consistency. Taste the sauce to see if you need to add any seasoning or perhaps a squeeze more lime juice, then set aside.

Once the chicken is almost cooked through, add a little honey to the pan and mix the chicken around in it until coated, then remove from the pan. If cooking the chicken in batches, leave the pan to cool a little, then wipe or rinse out the honey before adding the next batch, as it will burn if left in the pan. Add a little more oil and repeat with each batch.

Serve three satay sticks per person sprinkled with some coriander leaves and accompanied by the peanut sauce.