There are few more universally appealing dishes than satay. Serve on a bed of rice with a cucumber salad, or grill on the bbq and pass around as a snack. Leftover chicken and sauce goes well in rice paper rolls with vermicelli, lettuce and cucumber & carrot matchsticks.
For peanut allergies, use cashew butter instead of peanut butter
- 600g chicken breast, cut into strips
- 1 tsp Herbie’s Satay Spice Blend
- 1 tsp vegetable oil
- 1½ cups jasmine rice, rinsed until water runs clear
- cucumber to serve, optional
- 2 tsp peanut oil
- 1 tbsp Herbie’s Satay Spice Blend
- 250ml (1 cup) quality crunchy peanut butter
- 250ml (1 cup) water
- 1 tsp soy sauce
- Coat chicken pieces in spice blend and oil, then thread onto skewers (if using wooden skewers, soak in water for 2 hours, or use metal skewers). Chicken can marinate refrigerated overnight if desired.
- Place rice with ½ tsp salt in a saucepan and cover by 2.5cm with cold water. Cover with a lid and bring to the boil over medium heat. Once boiling, turn off heat and place a tea towel underneath lid (to catch steam) and allow to finish cooking.
- In a small saucepan, heat peanut oil with spices and cook for 1 minute until fragrant. Add peanut butter, water and soy and stir until smooth. If sauce thickens too much, simply add more water.
- Heat a griddle pan or grill to high and cook skewers for 3-4 minutes each side.
- Serve skewers with rice, sauce and cucumber salad, and a sprinkle of sesame seeds.