Shredded Satay Chicken
For a quick and easy meal try this recipe for shredded chicken in a creamy peanut sauce. The chicken can be cooked the day before serving and then simply reheated in the oven with the prepared sauce.
Introduction
Poached chicken is so easy and full of flavour, and it’s the perfect base for this lightly spiced peanut satay dish. Once the chicken and sauce are combined it makes the most deliciously smooth and satisfying dish. Serve with roasted broccoli and simple boiled rice.
Ingredients
| 3 | chicken breasts (600g) |
| 1 | vegetable stock cube |
| 1l | water, freshly boiled |
| 1 tsp | honey |
| 1 tbsp | soy sauce |
| 1 tsp | harissa paste |
| 3 tbsp | smooth peanut butter |
| 1 x 400ml tin of | coconut milk |
| sea salt and black pepper |
Method
Boil the kettle. Put the chicken breasts and stock cube into a saucepan big enough to hold at least 1 litre of water. Measure the boiled water into a jug and pour over the chicken. The water should cover the chicken breasts completely. Bring the pan to a simmer over a medium heat to gently poach the chicken. Cook for 15 to 20 minutes until the chicken is cooked through.
Put the honey, soy sauce, harissa paste, peanut butter and coconut milk into a bowl and season with salt and pepper. Whisk to combine. Store separately to the chicken and move on to your next dish while the chicken cooks through.
Once the chicken is cooked, remove from the pan and shred using two forks.
REHEATING INSTRUCTIONS: Preheat the oven to 190°C/170°C fan oven/gas 5. Place the shredded chicken in an ovenproof dish and cover with the satay sauce. Lightly cover with foil. Reheat for around 20 minutes and serve when piping hot.
STORAGE: Store in an airtight container in the fridge for 1 to 2 days.
Reviews
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