BeebRecipes.co.uk- Archive of BBC Food Recipes

Peanut chicken with satay sauce and little gem salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
James Martin makes homemade chicken satay with a twist.

Method


  1. Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.

  2. Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.

  3. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)

  4. Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

  5. Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.

  6. Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.

  7. Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.

  8. For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.

  9. Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.

  10. To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.

Ingredients

For the peanut chicken

  • 150g/2oz dry-roasted peanuts
  • 50g/2oz dried breadcrumbs
  • 4 boneless and skinless chicken breasts, cut into strips
  • 75g/3oz plain flour
  • 2 free-range eggs, lightly beaten
  • 1 lime, quartered
  • vegetable oil, for deep-frying

For the satay sauce

  • 1 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, roughly chopped
  • 5cm/2in piece fresh root ginger, roughly chopped
  • 75ml/3fl oz coconut milk
  • 1 lime, juice only
  • 1 tbsp soy sauce
  • 150g/5oz roasted, salted peanuts

For the salad

  • 2 little gem lettuces, leaves separated
  • 1 small red onion, finely sliced
  • 110g/4oz radishes, finely sliced
  • 3 tbsp finely sliced fresh mint leaves,
  • 1 lime, juice only
  • 2 tbsp vegetable oil

Shopping List

Peanut chicken with satay sauce and little gem salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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