SATAY CHICKEN

To me, Satay Chicken  conjures up the memories of our occasional  treat when I was growing up of takeaway"Chinese". Together with the other couple of varieties of Chinese cuisine, the memories of the Satay Chicken in those little rectangular plastic containers, the chicken and the build-up of oil combined with the sauce as it dripped down the side is burned into my childhood memories. Being raised by a mother who believe in cooking all our meals, takeaway was seen, as the family's Friday night splurge at the end of Mum and Dad's busy working week. It was and still is one of my favourite cuisines, together with the big plastic bag full of prawn chips which were also my favourite. This version doesn't seem as greasy as the Satay Chicken of my childhood past and if combined with Fried Rice (published: 4th March 2012) is a much healthier version than the one I remember.

                                 
                                                                      SATAY CHICKEN


1/2 cup Crunchy Peanut Butter
1/2 cup Coconut Milk
1 T Dry Sherry
1 T Soy Sauce
1 Onion, chopped
1 clove garlic, crushed
1/4 teasp. Chilli Powder
500g Chicken Breast or thigh fillets
2 T Oil
2 Onions, petalled


1. Mix first 7 ingredients together. Gently warm in a small saucepan.


2. Cut chicken into thin strips. Heat oil in wok and stir-fry chicken and onions 
    until cooked.


3. Add peanut sauce and heat through. Serve with steamed rice or my 
    Fried Rice (published Sunday 4th March 2012).