Chicken Satay
This recipe combines tender marinated chicken with a flavorful peanut butter sauce for a delightful and satisfying meal. The chicken is marinated in a mixture of soy sauce, curry powder, cumin, garlic, and honey, infusing it with a rich and aromatic taste. The peanut butter sauce, with a hint of chili and lime, adds a creamy and tangy element to the dish. Served on a bed of crisp lettuce with refreshing cucumber, shallots, and the burst of juicy pomegranate seeds, this chicken dish is a perfect balance of flavors and textures.
— Constant Cookbook
Ingredients
- 4 tbsp smooth peanut butter
- 100ml soy sauce (Kikkoman is good)
- 4 skinless chicken breasts fillets
Instructions
- Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
- Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
- While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
Yield
Serves 4
Nutrition
- Calories: 353 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.6 milligram of sodium
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