Mum's satay without skewers
Mum's satay, without the fuss of skewers: tender chunks of chicken in a spicy ketjap marinade with ginger and lime, served with a creamy peanut sauce.
- 45 min
- 4 servings
- Easy
Ingredients
- 750 gchicken breast (diced)
- 3 clovesgarlic (finely chopped)
- 3 shallots (finely chopped)
- 3 cmfresh ginger (grated)
- 300 mlketjap manis (sweet soy sauce)
- 1 tbspsambal badjak
- 2 limes
- 1 tbspground coriander
- 1 tspfive-spice powder
- 2 tbspoil
- 250 gcrunchy peanut butter
- 150 mlwater
- 1 tspground cumin
- 2 tbspsambal
- 2 tspsoft brown sugar
Method
- 1
Mix the garlic, shallots, ginger, half the ketjap, the sambal badjak, the juice of 1 lime, the coriander and the five-spice powder in a bowl.
- 2
Stir the chicken through the marinade, cover and leave to marinate in the fridge for at least 1 hour.
- 3
Heat the oil in a wok or large frying pan. Fry the chicken in two batches for 6–8 minutes until browned and cooked through; add the marinade at the end and let it reduce briefly.
- 4
Warm the peanut butter with the water, the rest of the ketjap, the sambal, cumin, sugar and the juice of the second lime. Stir until smooth; if it is too thick, add a splash of water.
- 5
Spoon the chicken onto a platter and pour over the warm peanut sauce, or serve it on the side.
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