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SCRI

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Satay Chicken Recipe Ingredients

Satay Chicken Bundle – Tender marinated chicken stir-fried with crisp vegetables in a rich, nutty peanut and satay sauce for a quick and flavorful Asian-inspired meal.

Grouped product items
Product Name	Qty
ABC Kecap Manis (Sweet Soy) 600ml 印尼甜豉油 €4.99
Pagoda Shaoxing Cooking Wine 750ml 绍兴料酒 €3.99
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
Siucra Sugar 1kg €1.99
Panda Crunchy Peanut Butter 510g €3.99
East End Madras Curry Powder Mild 100g €1.99	Out of stock
East End Ground White Pepper 100g €3.99
KNORR Kingsford Cornstarch 420g 英粟粉 €2.99
LEE KUM KEE Satay Sauce 340g 李錦記沙爹醬 €5.99
FRESH Peeled Garlic 1Kg €5.99
FOO LUNG CHING KEE Potato Starch 450g 富隆靚生粉 €2.99

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More Information
Code:	SCRI
Country Of Origin	China
How to use?	Eva Pau's Satay Chicken Recipe Ingredients Serves 2 400g boneless skinless thigh meat, diced 2cm / 1 inch pieces 1 medium white onion, in big chunks 2 cloves of garlic, finely diced ½ green pepper, in big chunks ½ red pepper, in big chunks 1 small carrot, peeled and thinly sliced 1 tsp potato starch + 2 tbsp cold water Marinade: 1 tbsp of light soy sauce 1 tsp of Chinese cooking wine ½ tbsp kecap manis 1 tsp of sugar ¼ tsp of salt 1tsp cornstarch Pinch of white pepper Sauce: 1 tsp curry powder 2 tbsp satay sauce 2 tbsp crunchy peanut butter 300ml of chicken stock ¼ tsp sugar ½ tbsp of Kecap manis Method Marinade the Chicken. In a bowl, add the diced raw chicken and all the marinade ingredients. Set aside. Prepare the vegetables. Cut the onion, green and red pepper into chunks. Slice the carrot and garlic. Set aside on a plate. In a wok, add some oil and fry the chicken for 4-5 minutes until nearly done and set aside. Add some more oil and then the onion and garlic for 30 sec, next add the carrot, green and red pepper. Stir fry for a further 1 minute. Sprinkle the curry powder and stir fry the vegetables with it for 30 sec. Add the Satay sauce and the peanut butter. Stir fry for 1 min until all the peanut butter is melted. Add the cooked chicken, 300ml of chicken stock, the sugar and kecap manis. Cook for 2-3 minutes. If you would like the sauce thicker, turn down the heat and mix a tsp of potato starch/ corn starch with 2 tbsp of cold water, add this slowly while stirring until the sauce is the consistency you like. Ready to serve with some steamed jasmine rice.
Barcode	NA

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