I’ve spent some time working on this recipe, and I’m very glad I did because the end result is something I’ve very proud of.
And, when Dean yum yum’s his way through a meal, I know I’ve hit the jackpot.
Although it’s not a traditional Satay in any sense of the word ‘Satay’, it is an easy recipe that’s also very tasty – even cold leftovers taste so good they will have you wanting to cook a greater quantity just to have leftovers that can be eaten cold.
Ok, I jest, but I am happy to eat the leftovers cold.
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Easy Chicken Satay
I do love to ‘whip this up’.
(Cheats) Satay Sauce
- ½ cup of water
- ½ cup of Sweet Chilli Sauce
- ½ cup of Crunchy Peanut Butter
- 1 heaped teaspoon of Mild Curry Powder¹
All Other Ingredients
- 1 whole Chicken Breast, thinly sliced
- 2 Carrots, julienned (but not too thin)
- 2 sticks of Celery, cut diagonally
- 1 cup of Green Beans²
- 1 large Brown or Red Onion, sliced
- ½ large Red Capsicum (Pepper), sliced
- 1 packet of Ramen Noodles³
- Olive Oil
- Salt and Pepper
- Place all the sauce ingredients into a microwave-proof dish. (I use a pyrex jug.) Mix together but don’t worry that it looks a little ‘funny’.
- Microwave on high for 30-second bursts, mixing between bursts.
- The sauce will become silky smooth – set aside.
- Place the Ramen Noodles in a heat proof bowl and cover with boiling water – set aside.
- Prepare all the other ingredients and set them aside.
Once all of the above is done, we’re ready to cook.
- In a large wok, add a drizzle of oil, salt and pepper to taste. Allow the wok to become hot before adding the vegetables. Toss the vegetables only long enough to heat them through. You want the vegetables firm and crunchy.
- Remove the vegetables from the wok and set them aside.
- Again, add a drizzle of oil to the wok and place about half the chicken in the wok in a single layer – don’t crowd the chicken, give it room. Allow to cook before turning and remove as soon as the chicken turns white. Repeat with the remaining chicken and cook in more batches if needed.
- Once all the chicken is cooked, return all the chicken to the wok.
- Add the sauce, stir through, and allow the sauce to bubble. This will only take a few minutes, but in the meantime, drain the noodles.
- Once the sauce is bubbling and, working quickly and continually tossing, add the vegetables and then the noodles. Toss – don’t stir. Stirring will damage the noodles.
- Serve immediately.
- The trick is to not overcook the chicken. Think sautéing without all the frequent turning. Don’t worry about the chicken being undercooked, it will poach in the sauce which finishes the cooking process and leaves the chicken lovely and tender.
- Add whatever vegetables you like and as many as you like. I try to use a combination of red and green to give the dish a pop of colour. When I made this for dinner the other night, I didn’t have any celery and, although I prefer to have celery in this dish, it was just as good without it.
- For the Satay Sauce – add your favourite curry powder or paste and as much or as little as you like. I use Hoyt’s Mild Curry Powder as I’ve been using this for years and know exactly how much to add, as well as how long to cook, to reach the desired flavour. But I also have their Hot Curry Powder in my pantry and ditto regarding quantity and cooking time.
- This is equally as good with or without any meat or protein of your choosing. Satay Beef is just as yummy as is Satay Vegetables, Satay Tofu, or Satay Halloumi. Satay [Insert your favourite here].
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¹ Add as much or as little of your favourite curry powder as you like. It’s all about taste.
² If using frozen Green Beans, allow them to thaw, or microwave for only long enough for the beans to thaw without cooking. If using fresh beans, top and tail them and cut to approx. the same length as the carrots.
³ I use WokKa Ramen wok-ready noodles. They contain two individually sealed packets of noodles – I use only one of these, not both. One packet is 200 grams of noodles.
I haven’t added this recipe to my Recipe page as yet, but I’ll do so over the coming days.