I follow this excellent pair on You Tube, they run a restaurant and take away and show you how to make dishes the restaurant way. I paired the satay recipe with the marinade I use for chow mein, missed out the pineapple because it makes my mouth swell up and added extra veg.
Ingredients
3 chicken thighs
2 tbsp oil
1 dessert spoon of this satay sauce - the brand apparently used in all take aways
1 pepper, chopped
1/2 onion, chopped
Other veg - I threw in some carrot, broccoli and sugar snap peas
1/4 tsp salt
1/2 tsp MSG (optional - more on that below)
1.5 tsp sugar
150ml water
2-3 drop dark soy sauce
1 tbsp corn flour mixed with 2 tbsp water
For the marinade
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbs corn flour
Method
Marinade the chicken in the marinade ingredients for at least 4 hours.
Heat the oil on a high heat then add the chicken. Don't move it around too much so you get a nice caramelisation of the marinade.
Cook until the chicken is almost done and the liquid has evaporated.
Add the onions and stir for a couple of minutes.
Add the peppers, veg, salt & MSG and stir.
After a minute or two add the satay paste and stir.
Once the paste has cooked off add the water, sugar and the soy sauce.
Bring to the boil then allow to simmer for 2-3 minutes.
Add your corn flour mixture a bit at a time until the sauce is thickened to your liking.
On MSG....
Over the years MSG has had a bad rep and people just assume it's 'bad'. It's actually just a flavour enhancer and can be used in order to add less salt which is good. It adds unami flavour which is on trend at the moment but people don't say MSG. I honestly think it's great and it's used in such small quantities I don't see any issue. Further reading here:
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