Ching-He Huang: Satay Chicken Stir-fry with Spicy Coconut Peanut Sauce Recipe

Ching-He Huang: Satay Chicken Stir-fry with Spicy Coconut Peanut Sauce Recipe

  1. List Of Ingredients
  2. 250g boneless chicken thighs, sliced into 1cm-thick strips
  3. 1/2 teaspoon ground turmeric
  4. 1/2 teaspoon ground coriander
  5. 1 teaspoon ground lemongrass
  6. pinch of sea salt flakes
  7. pinch of ground white pepper
  8. 1 tablespoon cornflour
  9. 1 tablespoon rapeseed oil
  10. 1 tablespoon Shaohsing rice
  11. wine or dry sherry
  12. 1 tablespoon low-sodium light soy sauce
  13. juice of 1/2 lime
  14. For the sauce
  15. 1 garlic clove, finely chopped
  16. 1 medium red chilli, deseeded and finely chopped
  17. 1 large shallot, finely chopped
  18. 1/2 teaspoon tamarind paste
  19. 1/2 teaspoon shrimp paste (optional)
  20. 1 teaspoon chilli paste or sriracha chilli sauce
  21. 3 tablespoons crunchy peanut butter
  22. 1 tablespoon runny honey
  23. 50ml hot water
  24. 150ml reduced fat coconut milk
  25. For the garnish
  26. a handful of beansprouts
  27. 1 spring onion, sliced on the diagonal
  28. fresh coriander leaves
  29. lime wedges
  30. Serves 2

Method

Place the chicken in a bowl and season with the turmeric, ground coriander, lemongrass, salt and pepper, then add the cornflour and toss to coat.

Place all the ingredients for the sauce except the hot water and coconut milk in a small food processor and blend to a fine paste. Turn out and loosen with the hot water and stir well to mix, then add the coconut milk and stir again.

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the chicken pieces and leave to settle in the wok for 2 minutes until seared and browned, then flip over. As the chicken starts to brown, add the Shaohsing rice wine or dry sherry and stir-fry for 2–3 minutes until cooked through.

Pour in the sauce and stir together for 30 seconds to release the aroma, then bring to the boil. Season with the light soy sauce and lime juice to taste.

Transfer to a serving plate, top with the beansprouts, spring onion, coriander leaves and lime wedges.