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Chicken with Satay Sauce

Succulent chicken marinated in soy and rice wine, stir-fried until golden, then tossed in a creamy, spicy peanut satay sauce.

ChickenAsianHigh ProteinStir-FrySatay

Estimated Nutrition

Per Serving Total
Calories 712.2 kcals 1424.4 kcals
Carbohydrates 20.9 grams 41.8 grams
Fat 44.1 grams 88.2 grams
Protein 57.9 grams 115.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
10
ml
Cornflour
10
ml
Sugar
CondimentsSauces
45
ml
Light Soy Sauce
for marinade
15
ml
Chilli Bean Sauce
available from Asian grocers
30
ml
White Rice Vinegar
Chinese or cider vinegar
30
ml
Light Soy Sauce
for sauce
Liquids
15
ml
Shaoxing Rice Wine
or dry sherry
30
ml
Water
hot
Meat
450
g
Chicken Breasts
boneless, skinless, cut into 2.5cm cubes
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
45
ml
Peanut Butter
smooth or sesame paste
1
tbsp
Garlic
coarsely chopped
OilsFats
22.5
ml
Groundnut Oil
peanut oil
10
ml
Chilli Oil
Vegetables
50
g
Onion
thinly sliced
100
g
Cucumber
thinly sliced

Steps

  • Combine marinade ingredients in a bowl and add chicken.
  • Marinate covered for at least 20 minutes then drain.
  • Process all sauce ingredients in a blender until smooth.
  • Heat oil in a hot wok until slightly smoking.
  • Stir-fry chicken for five minutes until browned.
  • Reduce heat to low and stir-fry with sauce for five minutes.
  • Garnish with onion and cucumber and serve immediately.