This dish is a little different from Chinese or Malaysian satay with a little less focus on the peanut flavour and a welcoming spicy kick from the chilli bean paste.
- 2 boneless, skinless chicken thigh fillets very finely sliced
- 1 teaspoon potato flour or corn flour
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1/2 red pepper sliced
- 1/2 yellow pepper sliced
- 1 red onion sliced
- 1 tablespoon rice wine
- 1/2 teaspoon light soy sauce
- 1 pinch white pepper
- 1/2 teaspoon chilli bean sauce
- 1/2 teaspoon sugar
- 1 teaspoon oyster sauce
- 2 tablespoons water
- 1 teaspoon sate sauce
- Dash sesame oil
In a bowl, add sliced chicken, potato flour or corn flour and water. Mix well and set aside.
Heat the oil in a wok or large frying pan over a high heat. Add the marinated chicken to the pan and leave untouched for 30 seconds. Stir-fry the chicken for 2-3 minutes or until just cooked through.
Add the sliced red pepper, yellow pepper and red onion. Stir-fry for 30 seconds.
Reduce the heat to medium. Add the rice wine, light soy sauce, white pepper, chilli bean sauce, sugar, oyster sauce and water. Stir-fry for 30 seconds.
Add the sate sauce and sesame oil. Mix well and serve on top of steamed rice.
Sate sauce and chilli bean sauce are available in Chinese supermarkets or online - Jimmy's brand sate sauce is popular amongst the UK's Chinese takeaway restaurants. Whichever brand you use, add the sate sauce only at the very end of the cooking process as its flavour can be lost if cooked for too long.