Weeknight Dinner

SKILLET SATAY CHICKEN: Love love LOVE satay chicken, don’t you?! …If it were t…

Love love LOVE satay chicken, don’t you?! …If it were the weekend I’d probably make my own bao, but for some reason it’s only Wednesday ??‍♀️ so I bought some fluffy little buns to stuff this juicy peanut butter chicken into… here’s how I make my satay sauce:
(Fills 10 bao buns or 3 people with rice/noodles)
2 tbsp crunchy peanut butter (look for the palm oil free stuff!)
50-75ml boiling water
2 tbsp light soy sauce
1/4 tbsp agave nectar
Drizzle sesame oil
1 red chilli (chopped)
Handful coriander (chopped)
Handful honey roasted peanuts (chopped)

350g thinly sliced chicken
1 tbsp vegetable oil
Juice from half a lime
Extra coriander and honey roasted peanuts (to serve)
1 – pop the peanut butter into a medium-sized bowl then pour over the boiling water, little by little to melt it down. You’ll want a pourable consistency. Add in in all other sauce ingredients, then the chicken. Mix to fully coat the chicken. Set aside for 30mins to marinade a little.
2 – when you’re ready to cook, heat a skillet on high heat then add a little veg oil and pour in all the chicken. Let it sit for a minute to form nice crusty bits, then stir around until cooked.
3 – to finish pour in a splash of water to deglaze the pan (getting all the goodies off the bottom) and add a fresh squeeze of lime plus the extra coriander and honey roasted peanuts.
4 – serve in about buns with avocado coated with sesame seeds, raw red cabbage and spring onions (or with rice/ noodles).

Related Articles


Back to top button