indonesian chicken satay

indonesian chicken satay

Fresh chicken breast in a rich, handmade satay sauce with toasted peanuts, coconut milk, chilli and lemongrass. Perfect!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Heat a tablespoon of oil in a medium-sized frying pan.
    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
    3. Give the sachet of sauce a gentle shake and add its contents to the pan.
    Bring to the boil, simmer for 2 minutes then serve.
    Make sure it’s piping hot throughout. These instructions are just a guide;
    cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with rice or noodles.

    • Fresh chicken breast (42%)
    • Water
    • Peanut butter (9%)
    • Fresh red pepper
    • Fresh onion
    • Fresh coriander
    • Soy sauce
    • Coconut milk (2%)
    • Fresh lemon juice
    • Sugar
    • Fresh garlic purée
    • Sunflower oil
    • Toasted peanuts (1%)
    • Sesame oil
    • Tamarind
    • Fresh ginger purée
    • Ground ginger
    • Cornflour
    • Dried chilli (0.5%)
    • Dried galangal
    • Ground coriander
    • Fresh lemongrass (0.5%)
    • Cumin
    • Black pepper
    • Turmeric

    Peanut butter is made from: peanuts, sustainable palm oil, salt.
    Soy sauce is made from: water, soya beans, roasted wheat, salt.
    Coconut milk is made from: coconut, water.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains gluten, peanuts, soya and sesame. We made it in a busy working kitchen so it may also contain traces of other nuts. WARNING: Although we do our very best to take out all the bones, some may remain.

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PAK CHOI WITH GARLIC AND EGG FRIED RICE

This side dishes is ideal for with our Indonesian Chicken Satay.

(Serves 2)

150g easy-cook long grain rice
2 tbsp oil
5 spring onions, sliced
1 red pepper
2 medium eggs, lightly beaten
3 pak choi, quartered
1 garlic clove, sliced
2 star anise
50ml dark sweet soy sauce

1. Cook the rice in boiling water according to the directions on the pack; drain.

2. Heat 1 tbsp of oil in a small frying pan and cook the spring onions and red pepper for 2 to 3 minutes until soft. Add the beaten eggs and cook without stirring until almost set. Add the rice to the pan and stir-fry gently until hot.

3. Heat the rest of the oil in a large saucepan and stir-fry the pak choi, garlic and star anise for 1 minute. Add the soy sauce and 50ml of water. Cover and simmer for 2 to 3 minutes until pak choi is tender. Serve the pak choi and the friend rice with a freshly prepared Charlie Bigham's Indonesian Chicken Satay.


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