Chicken Satay

Who doesn't love Satay sauce? It's rich and tangy and sooo comforting. And surprisingly easy to make. Dish the ready-made sauces full of gunk and sugar and roll your sleeves up, this is going to be fun!


You will need, for 4 portions:

- 800g. free-range chicken breast (ideally organic)

- 400mL / 1 can coconut milk

- 150g peanut butter *it must be pure PB, nothing added except salt*

- 50g tamarind sauce

- 30g organic tamari GF soy sauce

- 1 whole garlic

- 1 thumb ginger

- 2 stems lemongrass

- 1 tbsp. coconut oil

- 1 bunch coriander


Start with peeling the garlic and ginger then chop thinly (if you have a chopper, it considerably saves time).

Remove the outer layer of the lemongrass and chop grossly.

Warm up a stir-fry pan or wok and melt a tbsp. coconut oil.

Under medium-high heat, sizzle the garlic, ginger and lemongrass until golden.

Meanwhile, rinse and pat dry the chicken breast. Chop into chunks about the size of your thumb phalange. Add to the wok. When it turns golden, mix well and leave to golden again. You want all the sides of the chicken chunks to be golden, but the core still raw.

Shake well the can of coconut and add to the wok, then add the PB, tamarind sauce and soy sauce. Stir well, reduce the heat to small, then leave to simmer for min. 15 min - or longer if you like it thicker.

Chop the coriander grossly and add before serving.



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