Simon’s tasty and nutritious Thai chicken satay

What healthy healthy recipe has Simon Smith, the head chef at Tameside hospital, cooked up for us all this week? He’s whipped up some highly nutritious and quick to cook Thai chicken satay.  It serves 4 and preparation time is only 8 mins. Cooking time is 10 mins. What’s not to like!!

Thai Chicken Satay

Ingredients

2 medium Chicken breasts (cut into strips)

1 bag ready prepared Stir Fry Vegetable mix.

1 tin Coconut Milk

2 tbsp. Crunchy Peanut Butter (leave this out if you have a nut allergy – you’ll get a lovely chicken stir fry)

1 Chicken Stock Cube

2tbsp Fish Sauce

½ Fresh Limes

1tbsp Ginger Puree

1tsp Five Spice powder

20ml Sesame Oil

2 cloves Garlic (chopped)

250g Fresh Coriander (optional)

2 heads fresh Chillies (optional)

Equipment needed:

Wok & Spoon

Liquidiser / Blender

Chopping board

Small Vegetable Knife

Method:

This recipe is SO quick and ideal for busy people.  Even though it’s quick it still provides great taste, aromas and flavours and includes your daily nutritional dietary requirements.

In this type of flash cooking preparation is paramount, so a good “prep” is essential.

1. On the chopping board peel and chop 1 clove of garlic and place into a bowl add 1 tspn of the ginger, 2 tspn Sesame oil, 1 tspn fish sauce and a squeeze of lime juice.

2. Add the chicken and lightly season, then stir together until the chicken is coated.

3. Next cut the fresh chillies (if using) and remove the seeds and discard (these carry all the heat in the chillies). Place the deseeded chillies into the blender with one clove of garlic, ½ the fresh coriander. The rest of the ginger, five spice and fish sauce, also add the tin of Coconut milk, the Peanut butter, the ½ stock cube.

4. Pulse for a few seconds then blend on high until all ingredients combine into a marinade.

5. Place the Wok on to a high flame on the cooker. Allow the wok to heat for a few seconds (for the brave and best results the wok should be very hot, but safety must come first).

6. Add the chicken to the hot wok and allow to fry for approx. 3 min. Keep stirring occasionally to allow all the chicken to cook. When the chicken is cooked place into a bowl and set to the side.

7. Place the wok back on the cooker and add the remaining sesame oil. Heat the oil for a few seconds then add the stir fry vegetables. Stir the vegetables while they fry so they don’t stick and burn in the pan.

 

8. The dish is best served on a bed of fine egg or rice noodles which can be cooked in 4 min in boiled water.  Enjoy!

Please leave a comment below so Simon and I can see how much you enjoyed his super recipe.

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