I didn't really follow a recipe for the satay sauce - I've made it enough times in the past (usually using Jamie Oliver's recipe) to know roughly what it should contain, so this time I decided to take the leap and make it according to taste. It turned out even better (in my opinion anyway!) than Jamie's version, and while I didn't really measure things out properly, I've attempted to record the recipe below:
Ingredients
Satay sauce:
4 heaped tablespoons of smooth peanut butter
2 teaspoons of runny honey
2 inch square cube of fresh ginger, grated
3 tablespoons of dark soy sauce
Juice of half a lime
2 cloves of garlic, crushed
(Optional: If you like it spicy, add some finely chopped red chillies)
Water, to thin the sauce
Chicken:
Sesame oil
500g chicken breasts, cut into rough chunks
To serve:
Iceberg lettuce
Rice or noodles
(Tip: if using noodles, add them to the pan with any excess sauce for extra tastiness!)
Method
In a large frying pan, heat your sesame oil and add your chunks of chopped chicken.
Meanwhile, add all the ingredients for the satay sauce to a bowl, and mix together well. Taste and tweak the proportions as you see fit (for example, if you like it sweet, add extra honey; for spice fiends, add chilli...).
Fry the chicken until golden brown, then turn the heat to low and pour the satay sauce into the pan. Add water to thin the sauce to the desired consistency, and stir for a minute or two until the satay sauce is heated through and runny.
Plate up your chicken with iceberg lettuce and rice or noodles. We had noodles, which I added briefly to the pan to mop up the excess satay sauce - yum!
The whole meal took about 15 minutes to make and was actually tastier* than traditional chicken satay, despite the less refined presentation; a warming, comfort-food version of one of my favourite summer-time recipes.
*I was starving, so my judgement may have been skewed!
