The follwing recipe is based on Jamie Olivers’ recipe from 30 Minute Meals. Mind you, I always take my time with it and need more than 30 Minutes. 🙂 The point is not the time, but that it’s incredibly delicious.
For the sauce:
- 1 garlic clove
- 1 fresh red Chili
- 1/2 handful of fresh Cilantro (also known as Coriander)
- 3 heaping Tbsp chunky peanut butter
- a dash soy sauce
- approx. 2 cm piece of fresh ginger
- 1 lime
4 boneless chicken breasts
- approx. 250g fine chinese noodles
- 1-2 onions (either use echalottes or red onions)
- one handful of fresh Cilantro
- 1 fresh Chili
- 1-2 Tbsp soy sauce
- 1 lime or lemon
- 1 tsp sesame oil
- 1 tsp fishsauce
- optional 100g Cashewnuts and liquid honey
Preheat the oven to 200° C. Put four wooden skewers into water. That will help when you put the meat on them. Having a small kitchen aide to mix sauces helps, but you could always mix it with a blender.
Let’s start with the sauce. Roughly cut up the garlic, Chili, ginger and cilantro. You can use all of the cilantro for this, not only the leaves but also the stems. Add the peanut butter, garlic, chili, ginger and cilantro to the blender. Grate some lime zest to it, add the juice of one lime and a dash of soy sauce.
Blend everything together. It will be quite chunky at first. Add some water (maybe 2-3 tbsp) and mix again. You want a smooth sauce that is not too chunky, so just add water until you get that result.
Have a taste test if you like it that way or if you want to add some more soy sauce.
Let’s move on to the chicken skewers. Now, I totally got this trick from watching Jamie and I think this is genius. Put your chicken breasts next to each other and put the first skewer at the bottom through all of them:
Next, place three more skewers evenly spaced through the chicken:
Now, simply cut through the spaces between the skewers and cut off the sides. Add the sides you just cut off to the tops. Isn´t that a neat trick to make skewers? So easy, yet so effective!
Next, we want to marinate the chicken with our satay sauce. It´s up to you if you want to save some of the sauce to serve separately or if you want to dump everything onto the chicken for marinating. Now it gets messy. Messy cooking is the best. 🙂 Place the chicken in a casserole dish or something similar. Spoon the sauce over the chicken.
Now let’s get dirty and give the chicken a nice peanut sauce massage. You want it to be smothered and rubbed in nicely. 😀
Drizzle with a little bit of olive oil and put in the preheated oven for about 20 minutes. If you want, you can drizzle some liquid honey on top of the chicken at half time. (I tend to forget that, but it’s really good).
On to the spicy noodle salad. Place the chinese noodles in a bowl and cover with boiling water from your kettle. Cover with a dish and let sit for about 6 minutes. You want to have an eye on the time, I tend to leave them in a tad too long and then they get mushy. We don´t want mushy noodles.
While the noodles sit in their bath, let’s take care of the sauce. Roughly chop the onions, cilantro (again including stems and leaves) and chili. Oh, I forgot to mention this before – you want to remove the seeds from the chili, that´s where the fire sits. 🙂 Dump everything into your trusty blender.
Add soy sauce, lemon or lime juice, a dash of olive oil, sesame oil and fish sauce. Mix until you have a vinaigrette kind of sauce.
Drain the noodles, add the sauce and mix well. You might want to do this with your hands, it’s much easier that way.
Optionally, you could also roast and crush some cashew nuts, mix them with a little bit of honey and sprinkle them over the noodles.
Time to take the chicken out of the oven!
If you’ve set some of the peanut sauce aside, you want to serve it as a side. In any case, enjoy! (the leftovers are also great cold for lunch the next day!)