[VIDEO] Tender-sweet chicken satay | Nick Coffer | My Daddy Cooks

[VIDEO] Tender-sweet chicken satay

Not the easiest cooking session, with a toddler in the kitchen who was less intent on helping and more intent on making as much mess as he possibly could with water from the sink! At least this is a very simple dish, a lovely way of tenderising meat and a favourite in this house since I first made it when Archie was around 9 months old (in the early days we tended to use leg and thigh instead of chicken breast as Archie used to prefer the texture).

It is not a classic dry grilled chicken satay. The coconut milk, which is added to the marinade and to the pan, ensures that the chicken is extremely moist and tender and the delicate “citrus” spicing makes for a fragrant and extremely moreish dish. You needn’t be too precise on the ingredients for the marinade and it will not be too adversely affected if you do not have them all or if you improvise slightly…

I served this with plain jasmine rice (cooked as per the “Indonesian Salmon” video) and simple steamed brocoli.

Tender-sweet chicken satay

Preparation time 5 minutes (plus however long you want to leave the meat marinade – that can be anything from 5 minutes to overnight!), cooking time 15 minutes.
This amply served 3 of us.

For the marinade:
2 tbsp peanut butter (I use the sugar-free one from Whole Earth).
150ml coconut milk
1 tbsp soy sauce
1 tbsp Thai fish sauce
A couple of good squirts of honey
1 tsp ground coriander
1 tsp turmeric
2 garlic cloves (crushed)
A 1.5cm cube of ginger, chopped
A stalk of lemongrass finely chopped (take off the tougher outer layer)

2 x large chicken breasts
Extra coconut milk to add to the pan when cooking the chicken
200g jasmine rice
A head of broccoli, steamed

  1. Cut the chicken breasts into thin strips. Mix all the marinade ingredients well together in a bowl, add the chicken and leave to marinade in the fridge.
  2. When you are ready to cook the meal, prepare the rice and broccoli. Once the rice is ready, cover it with a kitchen cloth and leave until you are ready to serve. Take the broccoli off the heat and leave that too until ready to serve.
  3. Heat up your pan to a high heat and add some oil. Pour in the chicken. The marinade is quite sticky and will immediately start to stick to the bottom of the pan. Just keep scraping it up as you turn the chicken and these little bits really add to the flavour of the finished dish!
  4. After a couple of minutes, add some more coconut oil to the pan, to keep the chicken nice and moist. It will immediately bubble up and the chicken will take on a creamier consistency. You are not looking for a sauce consistency, more a thick moist coating for the chicken. Feel free to add some more milk as it gets absorbed into the chicken.
  5. The chicken is cooked after 4-5 minutes (check it is thoroughly cooked through) and ready to be served immediately with the rice and broccoli.

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