Eva Pau’s Satay Chicken

Wed, 10 May 2023

Ingredients:

• 2 raw chicken breasts sliced into strips
• 1/2  a large Spanish onion diced
• 2 cloves of garlic finely diced
• 1/2 Green pepper deseeded and diced
• 1/2 Red pepper deseeded and diced
• 100g of pineapple chunks
• 50g cooked sliced bamboo shoot
• 1/2 carrot, peeled and thinly sliced

 

Marinade:

• 2 tbsp of light soy sauce
• 1 tbsp of shaoxing wine
• 1/2 tsp of sugar
• Pinch of white pepper

 

Sauce:

• 1 tsp curry powder
• 2 tbsp Jimmy Satay sauce
• 2 tbsp crunchy peanut butter
• 300ml of water
• 1 and 1/2 tbsp of sugar
• 1 tbsp of soy sauce

 

Method:

Step 1: In a bowl, add the diced raw chicken and all the marinade ingredients. Set aside.

Step 2: In a wok, add some oil and fry the onion and garlic for 30 sec, then add the carrot,  green and red pepper. Stir fry for a further 1minute.

Step 3: Add the curry powder and stir fry the vegetables with it for 30sec.

Step 4: Add the Satay sauce and the peanut butter.  Stir fry for 1min until all the peanut butter is melted.

Step 5: Add 300ml of water, the sugar and soy sauce.

Step 6: Add the raw chicken, pineapple and bamboo shoots into the sauce and let it simmer until the chicken is cooked, approximately 4 to 5mins.

Step 7: Ready to serve with some steamed jasmine rice.

Tip: If you would like a thicker sauce, mix 1 tsp of cornstarch with 3 tbsp of cold water. Stir this into the sauce while on low heat until it's well combined.