Finding the right balance of flavours when creating Asian dishes at home can sometimes be a challenge. So when this dish hit the spot with each and every member of the family, I figured it was definitely worthy of featuring on Gather and Graze. The amount of chilli is just enough to tingle on the tongue, without making eyes water and noses run… and the sauce generously coats the chicken and vegetables, without leaving a puddle of liquid on the bottom of the bowl. The two slightly unusual ingredients, Kecap Manis and Sambal Oelek, can be found in most good Asian grocery stores and in many everyday supermarkets here in Australia. I hope this is also the case for those who live overseas as well.
With a myriad of Asian food and flavours out there to be explored… I’m thinking that 2018 may well be my year for doing just that!
Satay Chilli Chicken | Gather and Graze
- 130g (½ Cup) Smooth Peanut Butter
- 7 Tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
- 4 tsp Sambal Oelek (Indonesian Hot Chilli Paste)
- 500g (1lb) Thinly Sliced Boneless Chicken (either breast or thigh meat)
- 3 Tbsp Peanut Oil
- 2 Small Brown Onions (cut into wedges)
- 1 Medium Zucchini/Courgette (sliced into batons)
- 1 Medium Red Capsicum/Pepper (sliced)
- Handful of Roasted Unsalted Peanuts (roughly chopped)
- Handful of Fresh Coriander/Cilantro (roughly chopped)
- Steamed Jasmine Rice (for 4 people) to serve
For the Marinade:
Stir together 65g (¼ Cup) of the Peanut Butter, 3 Tbsp of the Kecap Manis and 2 tsp of the Sambal Oelek in a medium-sized glass or ceramic mixing bowl. Add the sliced chicken and coat with the marinade. Refrigerate for at least 1 hour.
For the Sauce:
In a separate small mixing bowl, combine the remaining 65g (¼ Cup) of Peanut Butter, 4 Tbsp of Kecap Manis and 2 tsp Of Sambal Oelek. Set aside for the moment.
Putting it all together:
My preference is to remove the chicken from the fridge about an hour before cooking, allowing it to come to room temperature.
Have all the vegetables and peanuts chopped/sliced and ready to go. The fresh coriander should also be chopped and placed in a small serving bowl.
Heat a large wok (or frying pan) to medium-high heat and add 2 Tbsp of the Peanut Oil to the pan. Add the chicken and stir-fry until browned… a little caramelisation is perfect! Remove from the wok to a bowl and set aside for the moment.
Add the extra tablespoon of Peanut Oil to the wok and stir fry the onion wedges for a couple of minutes, before adding in the capsicum and zucchini. Continue stir-frying for a couple more minutes until the vegetables are showing signs of just starting to soften a little.
Stir in the sauce, that had been prepared and set aside, and stir quickly to coat the vegetables in the wok. Place the chicken back in, along with the chopped peanuts and stir to combine. Transfer to a large serving bowl and sprinkle the top with a little of the chopped fresh coriander.
Serve without delay… along with a bowl of steamed jasmine rice and the remaining fresh coriander, for people to take as much or as little as they please.
- For anyone with a Peanut/Nut Allergy please scroll down to the comments field to read Ron’s suggestions for possible substitutions for each of the peanut products (butter, oil and chopped nuts). Thanks Ron!