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Charlie's chicken satay

publication date: Apr 13, 2009
author/source: Charlie Irving
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We were round with friends the other evening and their 15 year old son Charlie cooked us a great supper of chicken in a spicy peanut sauce - dead easy and tasty. Get the rice going before you start cooking it.

Serves 4
Time: about 12-15 minutes
Cost: £2-£2.50 a head

3 tbsp sunflower or other light cooking oil
A bunch of spring onions, trimmed and sliced or 1 onion, peeled and thinly sliced
1 large clove of garlic, peeled and finely chopped
4 skinless, boneless chicken breasts cut into strips
2 heaped tbsp crunchy peanut butter
1 tbsp clear honey
1 x 400g can of coconut milk
1-2 tsp of hot chilli sauce or 1/2 - 1 tsp cayenne pepper or hot paprika
1 - 1 1/2 tbsp lime or lemon juice
2 heaped tbsp chopped fresh coriander

Heat the oil in a wok or large frying pan, add the sliced onions and stir for a minute or two then add the chopped garlic and sliced chicken and cook over a low heat for about 4-5 minutes. Stir in the peanut butter, honey and a couple of tablespoons of boiling water then add the coconut milk. Season to taste with hot chilli sauce or cayenne pepper (add cautiously, tasting the sauce as you go) then add the lime or lemon juice and salt to taste. Leave to simmer for a couple of minutes then stir in the fresh coriander. Serve with boiled rice

* If you wanted to stretch the dish for 5 or 6 or incorporate some veggies you could add a sliced red pepper and/or some mangetout or baby corn (stir fry with the onions)
* If you only have sweet chilli sauce use that and leave out the honey
* You could also add a bit of grated fresh ginger or a teaspoon of ginger paste if you have some


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