This is a simple Friday-night fakeaway that’s always a hit. I love restaurant-style Chinese satay chicken but had never tried making it at home—so I created an easy, flavorful version that the whole family enjoys.
The spice level is mild so kids can eat it too, and the result is tender, juicy chicken thanks to a technique called “velveting.” To velvet the chicken, briefly marinate it with bicarbonate of soda, rinse it off, then cook as usual; the texture becomes soft and succulent, just like in Chinese restaurants.
INGREDIENTS
3 chicken breasts, sliced across the short side about 5mm thick
1 tsp bicarbonate of soda
1 onion, diced
1 tsp minced garlic
1 tbsp coconut oil (or another neutral oil)
1½ tsp Keens curry powder (adjust to taste)
½ tsp ground cumin (optional)
Satay Sauce
3 tbsp smooth peanut butter
2 tsp maple syrup (or brown sugar)
3 tsp light soy sauce
2/3 cup coconut milk
1/2 cup water
2 tsp apple cider vinegar (or rice vinegar)
To serve
Steamed or stir-fried vegetables
Coconut rice — replace three quarters of the water with coconut milk when cooking the rice
METHOD
1. Put the sliced chicken and bicarbonate of soda in a bowl. Massage the bicarbonate into the chicken, then refrigerate for about 20 minutes.
2. While the chicken marinates, combine all satay sauce ingredients in a jug and whisk until smooth. Start cooking the rice so it’s ready when the chicken is done.
3. After 20 minutes, rinse the chicken under running water to remove the bicarbonate. Drain and pat the pieces dry with paper towel.
4. Heat a large non-stick frying pan over high heat. Add the oil, then sauté the onion and garlic until the onion softens.
5. Sprinkle the curry powder and cumin (if using) onto the chicken and toss to coat. Add the chicken to the pan and cook until nearly done.
6. Pour the satay sauce into the pan and stir through the chicken. The sauce will thicken quickly—reduce the heat to low and simmer for about 5 minutes to meld the flavors. The dish is then ready to serve.
For the vegetables I used a bag of frozen stir-fry mix cooked separately; you can prepare them while the chicken finishes. This recipe serves 4–6. Serve with steamed vegetables and coconut rice.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Freezer friendly: portion into freezer-safe containers and freeze for up to 3 months; thaw in the fridge before reheating.
