17 November, 2009

Satay chicken recipe

Some interest was shown in the recipe I used last night, so I've typed it up for your enjoyment. Satay Chicken (slow cooker version) 1 kg chicken breast or thigh fillets 2 cloves of garlic 2 heaped tablespoons peanut butter (1 Australian tablespoon = 20 mls) 5 teaspoons soy sauce (1 Australian teaspoon = 5 mls) 1 tablespoon Worcestershire sauce 1 tablespoon tomato sauce (ketchup) 1 tablespoon sweet chilli sauce 3/4 cup or 185mls (1 Australian cup = 250 mls) coconut milk 3 teaspoons cornflour (optional) Remove any visible fat from the chicken and cut into strips. Peel and crush the garlic. Place in the slow cooker with the peanut butter, soy sauce, Worcestershire sauce, tomato sauce, sweet chilli sauce and coconut milk. Stir to combine. Place lid on cooker and cook for 3 hours on High. If necessary or desired, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the dish. Vegetables can be included in the sauce (but I didn't, my boys prefer naked veggies). Peel and finely slice vegetables such as carrot, celery and onion. From: Slow Cooker by Sally Wise


Melissa said...

Wendy I made this tonight with diced beef instead of chicken. It got the nod from all. I even made a second variation from the recipe. I didn't have any coconut milk so I used rice milk (I'm dairy free at the moment) and coconut essence.

Wendy said...

Glad your mob enjoyed it Melissa. I was surprised at the reaction here, but very happy!