Chicken Satay - Masterclass

If you ever need to cook satay sauce from scratch then this is your masterclass in how to make the sauce. Cooking the sauce this way will mean that you can have it gluten free and just the way you like it.

Ingredients - Satay Sauce for 2

  • 2 dessert spoons roasted peanuts
  • 1 table spoon cooking oil
  • 2 teaspoons five spice
  • 1 teaspoon ground ginger
  • 1 teaspoon mild chilli powder(not required)
  • 1 teaspoon garlic

Sit for one or two minutes then add

  • 1 tablespoon cider vinegar
  • 1 dessert spoon of sugar
  • 1 tablespoon gluten free soy sauce
  • 1 table spoon sesame oil


Roast the peanuts and grind

You will need roasted peanuts for this dish so buy plain peanuts and brown in a pan over a flame, you need to get the nuts up tp a sweat before you turn the heat down an cook for one or two minutes. Take the pan off the flame when a few of the nuts start to turn. Leave the nuts in the warm pan to continue to cook and harden. You will need the nuts to be cool before you start grinding them as they are easier to grind in that state. Once cooled grind the nuts, you want most of the nuts to be ground to a smooth paste, but if a few of the nuts are a little bit bigger, the size that you will find in peanut butter then don't worry, it will just add a little bit of crunch to the meal.

Make the sauce

Add to the sauce, the cooking oil, five spice, ground ginger, mild chilli and ginger. to make the sauce super tasty then use fresh ginger and garlic, but you can make it with the kind that you find in tubes.

Leave for a few minutes, this is an essential stage as the flavours in the spices need to come out into the sauce. After a few minutes add the gluten free soy sauce and the cider vinegar. In our recipe we also added some sesame oil to increase the nutty taste. Leave for a few minutes before use.

Use the sauce

  • 1 chicken breast
  • ½ onion coarsely chopped
  • ½ pepper coarsely chopped
  • Oil
  • Cornflour to thicken
Either the red, orange or yellow peppers work well with this dish, but if you use a green pepper, then just cook for a few minutes more, as green peppers are just a little bit harder.
Cut the chicken into small medallions, this will mean that the chicken will cook really fast. Add the chicken to a warm pan with a little bit of cooking oil. Cook the chicken before adding the peppers and onion. You just want the onions to just go transparent before adding the Satay sauce. Add the same amount of water and simmer for a few minutes. Add water to some cornflour and make a paste, slowly pour the corn flour paste into the sauce while simmering and thicken to your taste. Make sure that you stir the sauce as you thicken.
Serve with stir fried rice.
Top Tip
Cutting chicken or pork into small thin pieces, will mean that the meat will cook really fast. This is a great way of reducing gas consumtion as well as making a meal quickly
  • Pinterest