I\’m keeping this recipe JUST IN CASE we ever make it again – or maybe I can modify it to a vego version. My Other Half won\’t eat chicken anymore, and since we got our own chooks, the kids are off it too. But I love the satay flavour. I\’ve been too lazy to look up alternative proteins and I\’m not yet good friends with tofu so I\’ve just shelved the thought for now.
To make the satay paste:
- small handful of coriander leaves
- 1 to 2 garlic cloves, crushed
- 1 cm or less of ginger, grated
- 4 tbs crunchy peanut butter
- 1 tbs light soy sauce
- 2 tsp sesame oil
- 2 tsp runny honey
- 1 tsp salt (omit if doing the stirfry because you can add it later after tasting)
- juice of 1 small lime (about 40ml or less)
- 1 tbs cornflour (add this now if rubbing on chicken before placing in the oven or on skewers. If doing a stir-fry instead, then add the cornflour separately at the end of frying IF the texture needs thickening.
Other ingredients:
- 4 skinned and boned organic chicken thighs (450g approx.), diced
- roasted peanuts (optional for stir-fry)
- onion (for stir-fry), chopped
- red capsicum, snow peas and/or green beans(for stir-fry), chopped
- If using the satay as a marinade to rub onto the chicken before roasting or going in the air fryer on skewers, then blend all the satay paste ingredients together and smother onto the chicken pieces. Then roast the chicken in the oven for 35 minutes at 180C or in the air fryer for 20 minutes at 180C.
- If doing a stovetop stirfry, don\’t prepare the paste with the cornflour and salt. Fry the onion, then add the broccoli and capsicum. Add splashes of water to deglaze as necessary. Remove from the pan. Add a dash more olive oil and then chicken pieces. When almost done, add the satay paste and mix well. Add splashes of water as necessary to loosen the paste. Taste-test and add salt if necessary. Add the other vegetables back in and scatter the peanuts throughout. Serve over rice.