Some days are for long drawn out cooking sessions and some days are just meant for meals made in a flash.
Last week, on Saturday; which was my birthday incidentally, I was worn out and needed to put something together for lunch without taking up permanent residence in the food lab. After a quick look through the freezer, refrigerator and cupboards, I spied chicken fillets, carrots, ginger, and peanut butter.
So it looked like a chicken satayish dish was in order but I could not be bothered with the extended marinating time required in a regular satay nor did I wish to grill anything in the oven.
With a little inventiveness I created a quick delicious meal and I happy to share it with you. 🙂
4 large chicken fillets
Juice of half a lemon
1 medium red onion (roughly chopped)
2 cloves of garlic (finely minced)
1 large carrot (thinly sliced)
1 teaspoon cayenne pepper
1 teaspoon freshly grated ginger
2 teaspoons black pepper
2 tablespoons vegetable oil plus a little bit more ( I used corn oil but if you would like some extra nuttiness you could use peanut oil)
1 1/2 tablespoon smooth peanut butter
1 tablespoon soy sauce
Salt (as required)
Place the chicken in a ziploc bag or a container with an air tight lid and add the cayenne and black pepper, ginger and lemon juice, a pinch of salt and a drizzle of oil. Rub the chicken to ensure that it is evenly coate dand set it aside in the refrigerator for about 15 minutes. After the time has elaspsed chop the chicken into bite sized cubes ad set aside.
Prep the other ingredients; carrots, onions, garlic and place a wok or deep pan on high heat; add the oil. Ad the chicken to the wok in batches, browning them on all sides. Take them out and place in a bowl. Repeat until all pieces have been browned but not cooked through. 2 – 3 minutes in the pan will probably suffice.
In most regular satay recipes there’s the use of sugar to add some sweetness to the dish. In my case I opted for a more wholesome sweet kick by using carrots and red onions.
Now add the chopped onions and garlic to the pan stirring for a couple of minutes, then add the carrots. Re-introduce the chicken as well as any juices in the bowl back into the wok and add the peanut butter as well as the soy sauce. remember to keep stirring. If the pan seems dry, you could add some chicken stock or water. Taste and adjust the seasoning as required.
After about 8 minutes it should be ready.
This sauce pairs beautifully with a fragrant rice like basmati or jasmine rice. I served mine with jasmine rice which cooks in no time at all.
If you try this recipe, please leave a comment on this post or tag us on instagram with #foodfashionfusion 🙂