Muddy Stilettos

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="800" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/01/Untitled-design-2023-01-16T203403.418.jpg" alt="" class="wp-image-65767" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/01/Untitled-design-2023-01-16T203403.418.jpg 800w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/01/Untitled-design-2023-01-16T203403.418-480x600.jpg 480w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/01/Untitled-design-2023-01-16T203403.418-420x525.jpg 420w" sizes="(max-width: 800px) 100vw, 800px" /></figure>



This dish is inspired by my love of Indonesian-style satays – especially the spicy peanut sauce they serve with chargrilled skewers. However, here I’m turning it on its head and using the sauce for a delicious stir-fry. There’s no need for sauce packets, just store cupboard ingredients and some fresh produce. This dish is delicious with jasmine rice or served on top of chunky egg noodles.



INGREDIENTS 250g (9 oz) boneless chicken thighs, sliced into 1cm (1/2 inch) thick strips 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 1 teaspoon ground lemongrass pinch of sea salt flakes pinch of ground white pepper 1 tablespoon cornflour 1 tablespoon rapeseed oil 1 tablespoon rice wine 1 tablespoon low-sodium light soy sauce juice of 1/2 lime For the sauce 1 garlic clove, finely chopped 1 medium red chilli, deseeded and finely chopped 1 large shallot, finely chopped 1/2 teaspoon tamarind paste 1/2 teaspoon shrimp paste (optional) 1 teaspoon chilli paste 3 tablespoons crunchy peanut butter 1 tablespoon runny honey 50ml (1/4 cup) hot water 150ml (3/4 cup) reduced fat coconut milk For the garnish a handful of beansprouts 1 spring onion, sliced on the diagonal fresh coriander leaves lime wedges



METHOD Serves 2 kcal 563 carbs 26.7g protein 34.2g fat 36.6g Place the chicken in a bowl and season with the turmeric, ground coriander, lemongrass, salt and pepper, then add the cornflour and toss to coat. Place all the ingredients for the sauce except the hot water and coconut milk in a small food processor and blend to a fine paste. Turn out and loosen with the hot water and stir well to mix, then add the coconut milk and stir again. Heat a wok over a high heat until smoking and add the rapeseed oil. 



Add the chicken pieces and leave to settle in the wok for 2 minutes until seared and browned, then flip over. As the chicken starts to brown, add the Shaohsing rice wine or dry sherry and stir-fry for 2–3 minutes until cooked through. Pour in the sauce and stir together for 30 seconds to release the aroma, then bring to the boil. Season with the light soy sauce and lime juice to taste. Transfer to a serving plate, top with the beansprouts, spring onion, coriander leaves and lime wedges.



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Get this and more wok-style recipes: Stir Crazy by Ching-He Huang is published by Kyle Books. Photography: Tamin Jones.

Satay chicken stir-fry with spicy coconut peanut sauce

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