In the Kitchen: Satay Chicken with Sticky Rice

So apparently our ‘In the Kitchen’ posts are on a theme right now – a Chinese theme – as the most recent post was a sticky ginger chinese chicken and today I’m here to share a satay chicken recipe, AKA our most made dinner recipe of the moment. We must make this at least once a week – it’s just that good, that easy and, importantly, that versatile. It works just as well with prawns or chicken as it does with pork and it’s ideal served with sticky rice or noodles. and let’s be honest for a quick mid-week meal you need versatility don’t you? My personal preference is chicken and sticky rice, but then I am a bit obsessed with rice!

Int he Kitchen - Chicken Satay

One of the other great things about this recipe is that it’s just as good as any Chinese restaurant or takeaway satay dish you might have tried, so when you’re feeling the need to ring Just Eat this is a brilliant substitute – I promise you won’t regret making it from scratch instead of ordering in. Trust me, I’m the biggest Chinese takeaway fan, so I wouldn’t say this without good reason!

The recipe is all below and super simple, but it’s imperative that you remember the following:

1/ crunchy peanut butter is always better!

2/ sticky rice is best made in a microwaveable dish and not on the hob. Who has time for all that hassle. Boiling water poured over the rice and heated on high for 16 minutes stirring half way through is the only method you need.

3/ If you make the below and there’s only two of you that’s not necessarily a bad thing for a number of reasons: 1) you can have all the excess sauce with a naan. 2) you can have it as leftovers and it’s still JUST AS GOOD!

Ingredients: 1/2 tbsp ground coriander / 1 clove of garlic, finely chopped / 500g chicken, cut into strips / 400g vegetables, we like to do mangetout and baby sweetcorn / 2tbsp medium curry paste / 2tbsp crunchy peanut butter / 1tbsp soft light brown sugar / 100ml coconut milk / 100ml chicken stock / Juice of 1 lemon

Method: 1.Fry the garlic and ground coriander for 30 seconds before adding the chicken and frying until cooked. 2. Add the vegetables and fry for three minutes before setting the meat and vegetables aside. 3. Add the curry paste, peanut butter and sugar to the empty pan and cook for 1 minute. 4. Next add the coconut milk and stock and stir until smooth. 5. Bring to the boil and simmer for 3 minutes until the sauce thickens. 6. Return the chicken and vegetables to the pan and simmer for 3-5 minutes until the veg is tender and the meat is cooked through. 7. Stir in the lemon juice and serve.

So, there we have it, my favourite satay recipe, which I guarantee will give your local takeaway a run for their money!

-Fi x