Recipes - Malaysian & Singaporean

Chicken in Satay Sauce
chicken in satay sauce


This classic dish explores the authentic taste of the Asian Satay. It is bound to make you fall in love with the succulent taste of chicken! Try this south east asian dish.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Malaysian & Singaporean









Ingredients:

1 tbsp oil
8 chicken thigh cutlets
250ml Yeo's Satay Sauce
½ cup water
1 tsp salt
2 tbsp brown sugar
2 spring onion (sliced)
2 tbsp fresh coriander (chopped)
red capsicum strips and fresh herbs (for garnish)




Steps:
  1. Heat oil in a wok, add chicken in batches, stir-fry until browned all over. Drain on absorbent paper.
  2. Drain oil from wok. Add sauce, water, sugar, spring onion and half the coriander to wok, bring to the boil.
  3. Add chicken, simmer and cover for 20 mins.
  4. Remove the cover, simmer for about 5 mins, or until chicken is tender and sauce is slightly thickened.
  5. Remove the chicken, skim excess oil from surface of sauce.
  6. Stir in remaining coriander.
  7. Serve sauce over chicken, garnish with red capsicum strips and fresh herbs.

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Chicken in Satay Sauce

Chicken in Satay Sauce

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This classic dish explores the authentic taste of the Asian Satay. It is bound to make you fall in love with the succulent taste of chicken! Try this south east asian dish.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Simmer
Cuisine: Malaysian & Singaporean
Ingredients

1 tbsp oil
8 chicken thigh cutlets
250ml Yeo's Satay Sauce
½ cup water
1 tsp salt
2 tbsp brown sugar
2 spring onion (sliced)
2 tbsp fresh coriander (chopped)
red capsicum strips and fresh herbs (for garnish)

Instructions
  1. Heat oil in a wok, add chicken in batches, stir-fry until browned all over. Drain on absorbent paper.
  2. Drain oil from wok. Add sauce, water, sugar, spring onion and half the coriander to wok, bring to the boil.
  3. Add chicken, simmer and cover for 20 mins.
  4. Remove the cover, simmer for about 5 mins, or until chicken is tender and sauce is slightly thickened.
  5. Remove the chicken, skim excess oil from surface of sauce.
  6. Stir in remaining coriander.
  7. Serve sauce over chicken, garnish with red capsicum strips and fresh herbs.

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