Michael Caines has marinated juicy chicken skewers in a fragrant mix of lemongrass, turmeric and soy, then grilled them until lightly charred in this chicken satay recipe. Served with creamy peanut sauce, egg fried rice and a crisp, Thai-style salad tossed in a zingy dressing, this is a vibrant, feel-good dinner.
Michael Caines
Exeter-born, Paris-trained chef Michael Caines has worked in a host of world-renowned restaurants, catered for the Williams Formula 1 team and competed in The Great British Menu. He is currently the executive chef of Michelin-starred Lympstone Manor.
1HR
Total time
Ingredients
Servings
2
For the chicken satay skewers
1/2
red onion, roughly chopped
1 tsp
garlic paste
2 stalks
lemongrass, finely chopped
3 tbsp
light soy sauce
1 tbsp
M&S toasted sesame oil
1 tbsp
ground turmeric
10 g
soft light brown sugar
1 tsp
ground cumin
1 pack
M&S Oakham Gold chicken breast fillet
570g per pack
For the peanut sauce
3 tbsp
M&S crunchy peanut butter
1 tbsp
light soy sauce
2 tsp
soft dark brown sugar
1 tbsp
M&S tamarind paste
1/2
lime, juice only
For the Asian-style salad
50 g
M&S extra fine green beans
2 cloves
M&S Remarksable Value garlic, thinly sliced
4 tbsp
M&S nuoc cham dipping sauce
1 tbsp
roasted peanuts
1 tbsp
M&S toasted sesame oil
100 g
beansprouts
15 g
mint, leaves picked, chopped
1
red chilli, finely diced
2 tbsp
M&S crispy onions
To serve
1 pack
M&S egg fried rice
300g per pack
