• Paul O'Connor

Satay Chicken with Rice ( serves 2-4)

Updated: Feb 28, 2021


Gary Doyle is an Irish chef currently working at Benelong at The Sydney Opera House, Australia. Gary previously worked as a chef at Canteen Restaurant when it was in Celbridge and before that at the two Michelin starred Midsummer House in Cambridge.


I asked Gary for a recipe that’s easy for a home cook to make.


Ingredients (Chicken):

  • 2 chicken fillets, diced (not too small)

  • 1 zest of lime

  • Salt, 2tbsp cooking oil

  • 1tbsp turmeric, 1 tbsp curry powder

  • 1tbsp fish sauce, 1.5tbsp oyster sauce

  • 2 cloves garlic (grated or chopped fine)

  • 1 thumb ginger (grated)

Combine all ingredients in a bowl, leave to marinate for 3 hours.


Ingredients (sauce):

  • 2 cloves garlic (grated)

  • 1 thumb ginger (grated)

  • 2 red chiillis diced (leave seeds in if you prefer it spicy)

  • 1tbsp honey/brown sugar

  • 3tbsp soy sauce

  • 5 heaped tbsp peanut butter ( I use smooth )

  • 1 tin coconut milk

  • Juice of 2 limes


Ingredients (others)

  • Rice (jasmine/basmati/long grain)

Whichever you prefer and amount required for the number of people you are feeding.

  • Roasted peanuts (chopped after roasting)

  • 2 spring onions (sliced finely)

  • Coriander for rice and garnish.

I use the coriander stalks in rice when cooking.


Method:

  1. Turn on the grill.

  2. Run cold water over the rice in a bowl until the water runs clear.

  3. Using the ratio of 1 part rice, 1.5 parts of cold water, cook the rice.

  4. Add coriander stalks, bring the pot to a boil, turn the gas down and cover, cook for 12 minutes.

  5. Take off the heat and let rice stand with the lid still on for 5 minutes.

  6. Put grill setting on high and transfer the chicken to an ovenproof dish. Grill until chicken is nice and charred turning halfway through the cook.

  7. You can always cook on bbq or grill pan instead.

  8. For the sauce, add all ingredients to a pot/saucepan. Cookout for 5 or 6 minutes, the longer you cook, the thicker the sauce. Finish with the juice of limes.

  9. Taste, if you think it needs more salt/honey/soy/peanut add now.

  10. Add the cooked chicken to the sauce.

  11. Serve on top of rice, finish with chopped peanuts, Spring onion and coriander.



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