INDONESIAN CHICKEN SATAY
INDONESIAN CHICKEN SATAY

INDONESIAN CHICKEN SATAY

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

How to Cook

This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

  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.
A little bit on the side image

A little bit
on the side

PAK CHOI WITH GARLIC AND EGG FRIED RICE
(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, then 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 the pak choi is tender. Serve the pak choi and the fried rice with a freshly prepared Charlie Bigham’s Indonesian Chicken Satay.

Something
to drink?

Pairing Southeast Asian cuisine with wine can be tricky, but a crisp, dry pinot grigio or chablis would go down a treat with this. Or, do as the locals do and crack open a beer – preferably a ‘witbier’, like Hoegaarden or Celis.

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