Monday, May 30, 2011
Stir Fry Chicken Satay
Most restaurants come and go. Back in New Zealand, my family and I would explore the many different Chinese restaurants that were scattered around the city. Unlike here in America, where Chinatown encompasses most of the Chinese restaurants, in NZ, authentic Chinese restaurants were in the suburbs too. Most of the time we went to a restaurant however, it ended up being our last time going there. My mum, being the picky one that she is, would “cancel” out each restaurant that she doesn’t like, which was most of them.
There is one restaurant however, that we (including my mum) all loved. It was a modest restaurant located in the heart of Takapuna on Auckland’s north shore. We first heard about it from a friend and so decided to try it out. The restaurant, whose name I have shamefully forgotten, had lime green walls so refreshing you wanted to lick it. Like most Chinese restaurants in New Zealand, it provided complimentary savory soup before your meal and complimentary sweet bean soup after your meal. The restaurant quickly became a family favorite—a place we knew we could rely on when no one wanted to cook.
One of my favorite entrees from there was a dish of chicken straws coated in an aromatic batter and deep-fried. Okay so maybe it was not the healthiest dish, but it was always worth every single calorie. Another fav was their stir-fried satay chicken, which actually inspired this following dish.
1 tbsp olive oil
3 cloves garlic, crushed
1-inch ginger root, peeled and sliced
1 medium yellow skinned onion, sliced
4 chicken breasts tenders, sliced
4 tbsp chunky peanut butter
3 tbsp light soy sauce
1 tbsp honey
1 tsp crushed red pepper flakes
1 tbsp vinegar
1. Mix the satay sauce ingredients together in a small bowl.
2. Heat the oil on a large skillet over high heat. Add garlic, ginger, onion, and chicken. Stir-fry until the chicken is fully cooked.
3. Add in the satay sauce and mix well.
4. Enjoy with brown rice.