This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring ...

Marinate the chicken for at least two hours. 2. Then pierce 4-5 pieces of chicken per skewer. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar ...

Add a couple of chicken slices and then top with the satay sauce, spring onions and chillies to taste. Garnish with the fresh coriander and add a squeeze of lime before wrapping the rest of the ...

Rather than using chicken pieces, mince the meat and combine ... You can buy a reasonable peanut sauce, but once you have made your own there is no going back. If serving as a main, adding rice ...

and when that chicken is marinated in a flavorful satay sauce, it's even better. Satay grilled chicken leg quarters are the ...

Chicken pieces marinated in a blend of flavourful masalas and then skewer cooked in a pan. Serve these dalat spiced chicken satays with some spice sauce on the side. In a jar, mix coriander, basil, ...

Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread ...

You can find satay in Thailand ... The marinade and peanut sauce also go well with other types of meat, especially lamb and pork; choose tender cuts to substitute for the chicken.

Ready to travel without leaving your kitchen? These chicken skewers with satay sauce are just what you need! Tender chicken, marinated in a blend of spices that makes your mouth water just ...

Satay-style sauce is the perfect way to liven up any vegetable-based dish – and these quick dishes make for tasty weeknight dinners. Now, though, we’re turning our attention to the savoury ...

I tried making a version by adapting my usual satay recipe, combining both the marinade and the sauce and increasing ... and ladle the hot broth over the top before adding the garnishes.

Top with tempeh and eggs and sprinkle on remaining shallots. Drizzle on any extra satay sauce from the pan and serve with extra lime wedges. Use chicken or tofu instead of tempeh if you prefer.