Marinaded Chicken with Peanut Satay Reduction

Reworked from: Here


Marinade Ingredients

2 Chicken Breasts, Cut into Strips
1/2 Tsp Garam Masala
1/4 Tsp Garlic Powder
1/4 Tsp Ground Ginger
Salt and Black Pepper to Taste
1 Tbsp Olive Oil
1/2 Tsp Fish Sauce
1 Tsp Sugar
15ml Lime Juice

Reduction Ingredients

1/2 Tsp Fish Sauce
1 Garlic Clove
1 Tsp Fresh Ginger, Grated
160ml Coconut Milk
1/2 Tbsp Natural Peanut Butter

Cooking Time: 20-25 Minutes.

Optional: 1 Tbsp Fresh Cilantro to Serve


1. In a bowl mix together Marinade ingredients and then add Chicken and stir until coated. Leave in the fridge for about an hour.

2. Pre-heat a skillet on a medium heat. When hot, add Marinated Chicken and excess Marinade and cook until cooked through, about 15 minutes. Remove Chicken and wrap in tinfoil to let it rest.

5. Add Garlic, Fish sauce and Ginger to skillet. Cook for a minute or until soft. Keep stirred to prevent burning.

6. Add Coconut Milk and let warm up (Don’t boil!). Stir up all juices and stir continually. Once steaming, add Peanut Butter and whisk until smooth, continue to heat for a few more minutes. When Peanut Butter has dissolved, chop rested Chicken and add to reduction and cook for a few more minutes. When Sauce has reduced and thickened enough serve over rice.


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