thai chicken satay chunks

I’m very guilty of making food with cheese, oil and pretty much anything unhealthy. I’ve been trying to incorporate some healthier meals that are also treats. These Thai satay chicken chunks were really delicious but also relatively guilt-free.

Of course, I bought some fresh chicken from my local butchers – Southampton Butchers – as it really does make all the difference. The meat was juicy, and not pumped full of water.

I chose to serve the chicken and satay dip with a spicy Thai cucumber salad – simply use a vegetable peeler to peel thin strips off 1 x cucumber, and mix well with some bean sprouts, a dash of fish sauce, a dash of rice wine vinegar, a pinch of muscovado sugar and a finely chopped birdseye chilli.

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ingredients – chicken

4 x chicken breasts, diced

3 tbsp rapeseed oil – 1 tbsp for marinade and 2 tbsp for cooking chicken

2 x lemon grass stalks, ends cut off and bashed

2 x garlic cloves

2 x white onions, halved

2 tsp ground turmeric

1 tsp ground coriander

1 tsp chilli powder

2 tbsp sugar

pinch of salt

ingredients – dipping sauce

1 1/2 cups of peanuts, without husk and unsalted

1 x cup of water – i believe this is where i felt short as my dip was a very dry, paste like consistency. adding about a cup of water should rectify this

1 tbsp soy sauce

1 1/2 tbsp light brown sugar (muscovado works well)

pinch of salt

1/4 cup of rapeseed oil

1 tbsp tamarind paste

4 birdseye red chillies, with seeds

3 x garlic cloves

2 x lemon grass stalks, ends cut off and bashed

1 inch long piece of fresh ginger OR galangal

serves 4

method

  1. start with your marinade, so that it has a little bit of soak into the chicken. blend all of the ingredients listed under the chicken recipe, bar the chicken itself, and blitz until it reaches a smooth consistency. dice chicken in to chunks and add to a large bowl. pour over marinade and mix well to ensure all pieces are coated. pop in the fridge or set aside.
  2. next – the sauce. if you’ve bought dry roasted peanuts then you can skip this step, but if not heat a large pan over a medium heat, and gently toast your peanuts until they’ve reached a golden colour. it’s important that this step is completed, as it helps to add a lot of flavour. set aside to cool.
  3. add the chillies, garlic, lemongrass and ginger/galangal to a food processor, and blitz until it forms a smooth paste. heat the oil in the pan over a medium temperature, and add the spice paste – leave to fry until the oil starts to separate but ensure you stir regularly to stop it burning.
  4. finely chop the peanuts by hand, or blitz in a food processor, and add to the pan with the spice paste. also add the tamarind, water, sugar, and soy sauce, and stir thoroughly. bring the heat down to low, and leave sauce to simmer for 3-4 minutes. remove from the heat and leave to cool – the sauce is best served at room temperature.
  5. once you’re content with the sauce temperature, add 2 tbsp oil to s griddle pan over a medium heat and add the chicken pieces. cook until juicy and tender, with no pinkness.
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