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Chicken Satay

Rich and creamy with a hint of spice from the sweet chilli sauce

This Pinot Gris is hugely popular at the moment.  Once people get beyond the fact that it’s German and it’s basically Pinot Grigio they see it for the classy and delicious wine that it is.  The soft fruitiness goes really well with a bit of spice and this Chicken satay combo works brilliantly!

Chicken Satay

Recipe

  • INGREDIENTS
  • Good quality chicken breasts (or thigh filets for more flavour)
  • 2 tbsp finely chopped onion
  • 1 small clove garlic, finely chopped
  • 3 tbsp cup crunchy peanut butter
  • 100ml water
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • Squeeze of lime or lemon juice to taste
  • Heat a splash of oil in a small saucepan. Cook the onion and garlic over a low heat until soft. Do not burn the garlic! Add your peanut butter and water and stir until smooth. Remove from the heat and stir in sweet chilli sauce, soy sauce and lime juice.
  • Cut your chicken into strips.  Set a little sauce aside and marinate the chicken in the remaining sauce – for as near as possible to a couple of hours.
  • Soak your skewers (if they are wooden) so they don’t burn and skewer your chicken.
  • I like to cook on a bbq but you can griddle or grill until cooked but not dry.
  • If you have them some peanuts crushed and a little fresh coriander to garnish looks nice!
  • Now crack open the vino and enjoy.

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