This chicken satay recipe is a meal I have been making since my husband and I got married. It was given to me on a recipe card at our engagement party where guests were asked to include their favorite recipe written out. It has become a family favourite.
One of the benefits of meals with a soup, broth or gravy component is that you can fill it with delicious nourishing bone broth. I like to add broth to any number of dishes, whether the original recipe calls for it or not. It is a great way to add mineral rich nutrients to the family diet.
Below is the original recipe that my friend Julie gave me at our engagement party. I often tweak it and adjust to what I have available. Many times I am feeding 10 people or more so this recipe gets doubled and tripled most of the time for our family. You can add whatever vegetables you have on hand to the satay. For example, carrots, zucchini or green beans pair well with the flavors.
Chicken Satay Ingredients:
1 pound of chicken (500 grams) – this can be diced breast or whole pieces (or what I usually do is cook a whole chicken, by either roasting or boiling, then deboning so that I can retain the bones to make broth. This works well for me because I am usually doubling or tripling the recipe.)
2 tablespoons of traditionally brewed soy sauce or coconut aminos
1 teaspoon sesame oil
1 medium onion
2 spring onions
2 cloves garlic
2 teaspoons grated fresh ginger
2 cups chicken broth (see this article on making easy chicken broth from scratch)
2 teaspoons chopped lemon grass or grated lemon or lime zest
1/2 cup coconut milk
2 tablespoons peanut butter
1 teaspoon chilli
Salt and Pepper to taste
Method:
Marinate chicken in a mixture of soy sauce and a few drops of sesame oil. Using a frying pan or wok add a little coconut oil, onion and spring onions. Allow this to cook down until onions are transparent, two or three minutes. Then add garlic and ginger. Stir well over high heat for three minutes. Remove from heat and place this mixture onto a plate.
Using the same pan, cook the marinated chicken pieces for about 40 seconds. (I often precook the chicken if I’m using larger pieces of thigh or a whole chicken.) It only needs to be partially cooked as it will cook later in the sauce. Add to the onion mixture.
In the pan add chicken broth, lemon grass or lemon rind (and a squeeze of lemon or lime juice) and allow to simmer. Add peanut butter, chili and coconut milk and mix well, allowing the peanut butter to melt into the solution. Allow to simmer. Put the chicken and onion mix back into the sauce. Simmer until chicken is fully cooked. Add salt and pepper to taste.
Serve chicken satay on a bed of rice. Garnish with lightly cooked broccoli, a little lemon zest, a little black pepper and a sprinkling of chopped spring onions.
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