Peanut Sauce Chicken with Butternut
Peanut Sauce Chicken with Butternut is what happens when your hunter gatherer comes home with an unexpected gift of a special *half price fresh vegetable pack* which needs to be eaten. Today!
I’d planned a quick one pot chicken dish with a peanut sauce. Of Indonesian origins, my quick and easy version is not totally authentic, but the flavours are based on a popular Satay Chicken sauce. It’s often something I think of making when there hasn’t been time or inclination to go grocery shopping because the ingredients are always something I seem to have on hand.
As I remember, my first encounter with these tastes was a Satay Prawns with Green Beans and Coriander restaurant dinner. I was young, and at the time did not know anything about the meaning of satay (sate). It seemed to be the spicy peanut flavoured sauce that the prawns were cooked in. At the time I thought it was the best dish I had ever tasted and was quick to emulate what I thought went into the sauce. Later I discovered that satay describes the way the meat is cooked on skewers, but that restaurant had adopted the more colloquial *satay sauce* terminology. As the most popular sauce for satay dishes, the peanut sauce has become known as satay sauce.
I don’t usually make my peanut sauce very thick, but it turned out thicker this time because I wanted to find a way to add the vegetables without changing the texture and taste of the sauce too much. The bag of vegetables consisted mostly of chopped butternut, some carrots and a handful of chopped broccoli. I thought that just adding chopped vegetables to the sauce would have dominated too much, so decided to use a food processor to combine the butternut and carrots with the peanut sauce which made a thick and creamy base for the chicken to cook in. I chopped the broccoli finely and added that right at the end with the coriander.
It didn’t take much effort and the addition of these vegetables added to the nutrition and colour of the meal.
Peanut Sauce Satay Chicken with Butternut
- 30 ml peanut oil (2 tbsp)
- 2 chicken breast fillets (boneless, skinless)
- 1 finely chopped large onion
- 3 fresh finely chopped garlic cloves
- 30 g peanut butter (2 tbsp)
- 10 g ground turmeric (2 tsp)
- 15 ml soy sauce (1 tbsp)
- 30 ml tomato sauce (ketchup) (2 tbsp)
- 10 g chilli powder (2 tsp)
- 125 g fresh coriander (1/2 cup)
- 1/2 fresh butternut
- 2 small fresh carrots
- 125 g fresh broccoli (1/2 cup)
- Fry the onions and garlic in the preheated oil until starting to brown.
- Add chicken (cut into lengthwise strips halved diagonally, it's more tender) and turn quickly just to seal.
- Blend all the other ingredients except the broccoli and coriander and add to the frying pan.
- Stirring frequently, cook until the chicken is ready, adding the finely chopped broccoli a few minutes before finishing.
- You might need to add a bit of water while cooking to keep the sauce the consistency that you prefer.
- Garnish with coriander.