Peanut chicken with satay sauce and little gem salad

James Martin makes homemade chicken satay with a twist.


For the peanut chicken
  • 150g/2oz dry-roasted peanuts
  • 50g/2oz dried breadcrumbs
  • 4 boneless and skinless chicken breasts, cut into strips
  • 75g/3oz plain flour
  • 2 free-range eggs, lightly beaten
  • 1 lime, quartered
  • vegetable oil, for deep-frying
For the satay sauce
  • 1 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, roughly chopped
  • 5cm/2in piece fresh root ginger, roughly chopped
  • 75ml/3fl oz coconut milk
  • 1 lime, juice only
  • 1 tbsp soy sauce
  • 150g/5oz roasted, salted peanuts
For the salad
  • 2 little gem lettuces, leaves separated
  • 1 small red onion, finely sliced
  • 110g/4oz radishes, finely sliced
  • 3 tbsp finely sliced fresh mint leaves,
  • 1 lime, juice only
  • 2 tbsp vegetable oil

Preparation method

  1. Blend the peanuts and breadcrumbs in a food processor to a fine powder, sprinkle onto a plate. Sprinkle the flour onto a separate plate.

  2. Dredge the chicken strips in the flour, then dip into the egg and roll in the peanut crumbs.

  3. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you’re not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don’t leave unattended)

  4. Fry the chicken strips for 3-4 minutes until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

  5. Meanwhile for the satay sauce, heat the oil in a frying pan, add the shallot, chilli, garlic and ginger and fry for 2-3 minutes, or until slightly softened.

  6. Pour in the coconut milk, lime juice and soy sauce and bring to a simmer.

  7. Add the peanuts, then blend the mixture in a food processor to a chunky sauce. Add more soy sauce and lime juice to taste.

  8. For the salad, mix the leaves, red onion, radishes and mint together in a bowl until well combined.

  9. Whisk the lime juice and vegetable oil in a bowl and mix with the salad until well combined.

  10. To serve, place some salad onto the plate, with the chicken strips alongside. Spoon the satay sauce into a small bowl and serve alongside.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!