Chinese Style Satay Chicken

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 4 skinless chicken breasts, and cubed
• 1 green bell pepper
• 1 large onion
• 1 cup dry roasted peanuts
• 3 tablespoons cider vinegar
• 4 tablespoons dark brown sugar
• 1 -2 teaspoon crushed red pepper flakes (lazy) or 2 -3 fresh red chilies, chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons salt
• 4 tablespoons mushroom soy sauce or 4 tablespoons mushroom ketchup
• 1 teaspoon cornflour
• 300 ml hot water
• peanut oil
• sesame oil

Recipe

• 1 preparation: chop/grind half the peanuts in a blender to a powder.
• 2 roughly chop or crush the rest.
• 3 roughly chop the green pepper and finely chop the onion.
• 4 put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
• 5 add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
• 6 put aside to marinate for at least 15 minutes.
• 7 put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, ½ tsp salt into a mixing jug.
• 8 mix the cornflour with a little cold water and add half of this to the sauce.
• 9 cooking: heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
• 10 add the chilli powder and very quickly the finely chopped onion.
• 11 (if you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) fry until the onion is very soft and almost starting to caramelize.
• 12 add some more groundnut oil to the wok and allow to heat.
• 13 add the green pepper, increase the heat and stirfry for 1 minute.
• 14 add a little more oil and then add the chicken mixture.
• 15 stirfry for two minutes or until the chicken is well sealed.
• 16 add the hot water to the sauce in the mixing jug and pour into the wok.
• 17 cook for a further 2 minutes or until the chicken is firm.
• 18 adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
• 19 finally, drizzle a little more sesame oil over and fold in.