Satay Chicken

Preparation time:

Less than 20 min

Cooking time:

Less than 20 min

SERVES 2 - 4

Ingredients:

4 Chicken breast

1 Red onion

1 Red Pepper 

1 Green Pepper

2 Cloves of Garlic

1/2 a cup of Rice (Basmati is best)

1 Table spoon Peanut butter

5 Table spoons of Soy Sauce (I love the Vital one)

1 Teaspoon of sugar

1 Chilli

1 Teaspoon Curry paste (I love Pataks)

1 Teaspoon of lemon juice

4 Table spoons of plain yoghurt/ 1/2 a cup of milk.

Recipe:

Cut the Peppers and onion into small cubes and fry in a tea spoon of olive oil until glassy and tender (5-6 min)

Add the chopped garlic and a cube of butter and flash fry. 

*Be very careful not to burn the garlic as it turns bitter when burnt. 

This should take about a minute.

Then add the chicken, diced. 

*Now most people tend to over cook chicken. If you are someone who wonders how restaurants get there chicken so tender and moist then you are one of those people. Chicken does not need to be cooked all for nearly as long as we think. Try flash frying it for 1 - 2 min, when you can stick you wooden spoon through it then it is done. You will notice that it is barely browned. Once you get the feel of this down you will begin to enjoy how juicy chicken breast can actually be.

While Frying the above you can start getting your sauce ready which literally entails throwing all the remaining ingredients together (baring the rice)

Once the chicken and pepper mix is ready add your satay sauce.

When everything is nice and stirred in you can add more yoghurt or milk as you choose, depending on how thick you like it or how much sauce you want.

Now all thats left to do is cook the rice and serve.

I like to serve mine with a few cucumber slices on the side or coriander if you prefer.