Chicken satay sandwich with spicy peanut sauce and shaved cucumber

I’ve been sitting on this recipe for a while and I’m not sure why I haven’t posted it yet. But today is Peanut Butter Day (and what a great day that is) so it seemed only fair to share.

This easy, lightly spicy peanut sauce brings your average chicken sandwich to a whole new level.

The peanut sauce can be made in advance and stored in the fridge but you will need to add a touch more coconut milk before using it to loosen it slightly as it will thicken as it cools down. This recipe makes more than you might need for the sandwiches but leftovers make a delicious salad dressing.

Enjoy as an open sandwich or top with another slice of bread.

If you have leftover roast chicken, feel free to use that too.

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Chicken satay sandwich with spicy peanut sauce and shaved cucumber

SERVES

2

INGREDIENTS

2 chicken breasts, free range & organic
Olive oil/ coconut oil
Salt and pepper
2 wedges of lime

For the peanut satay sauce:

2 heaped tsp coconut oil
½ a small onion, chopped finely
1 clove of garlic, minced
1 tsp red chilli, minced
1 tsp fresh ginger, minced
1 tbsp runny honey / coconut sugar/ brown sugar
Juice of ½ a lime
1 tbsp fish sauce
200ml coconut milk
3 heaped tbsp. natural peanut butter
1 ½ tbsp soy sauce or tamari
Salt (optional)

For the sandwich:

2-4 slices of your favourite bread
2 handfuls of lambs lettuce
½ cucumber
Handful spring onions, chopped finely
1 tsp. red chilli, sliced finely (optional)
2 tbsp. roasted peanuts, crushed
Coriander/ parsley/ Thai basil (optional)

METHOD

Pre-heat the oven to 180oC (fan oven).

Place the chicken breasts in an oven-proof dish, rub with oil, season with salt and pepper and squeeze lime juice over them, putting the peel in the baking dish alongside the chicken. Brush/ rub some oil onto a piece of baking paper and use it to lightly cover the baking dish, oil side down, before putting in the oven. Cook for 25-30 minutes until the juice runs clear. Take out the oven and set aside to cool.

While the chicken cooks, make the sauce. Heat the coconut oil in a pan on a low-medium heat. Add the onion, garlic, chilli and ginger and cook until fragrant and the onions are translucent, about 5-6 minutes.

Turn the heat down to low then add the honey, lime juice and fish sauce and stir for a minute or so.

Stir in the coconut milk and simmer for a few minutes.

Add the peanut butter and stir continuously, letting it melt and fully mix with the other ingredients. The sauce should thicken up at this stage.

Add the soy sauce then taste. If you think it needs more seasoning, add a touch of salt. Set aside. The sauce will thicken up as it cools so loosen it with a touch of coconut milk before serving.

When the chicken is completely cool, slice it into chunks with a knife then use a fork to shred it up. Put the shredded chicken into a bowl and pour over the juice that is left in the baking dish. Let the chicken sit for 5 minutes or so to absorb the juices.

Use a potato peeler to shave the cucumber into thin ribbons. Use a paper towel to dab the ribbons of any excess moisture.

To assemble your sandwich put a handful of lambs lettuce onto each slice of bread, followed by a few of the cucumber ribbons. Divide the chicken onto the slices of bread then spoon over as much of the sauce as you like. Scatter some spring onions, fresh chilli, peanuts and any herbs over the top and either eat as an open sandwich or top with another slice of bread. Eat immediately.

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