How do you title this? Chicken satay refers to the meat, but the peanut sauce served with it has become known as satay sauce so, like Baden-Baden or New York, New York, should it be satay satay?

But I digress; it makes a nice meal served on a flatbread with salad.

I love anything that can just be wrapped in a flatbread and picked up – it’s such a pity that supermarkets seem to need to add all sorts of superfluous ingredients to their flatbread/wrap products – whilst they’re easy enough to make, it would be nice to be able to buy decent ones to save the trouble occasionally.

Ingredients

1500 g Boneless chicken thigh or breast in strips (for skewers) or chunks.

Chicken Marinade
3 Tbsp Light soy sauce
1 Tbsp Rice wine or dry sherry
1 Tbsp Cornflour (US – cornstarch)
1 garlic clove – finely grated
¼ tsp Ground cumin seeds
¼ tsp Ground coriander seeds
¼ tsp Ground black pepper
½ tsp white sugar
1 Tbsp OIl – I use rapeseed, but any neutral oil will do.

Mix the marinade ingredients and add the chicken. Mix, cover and place it in the fridge for a few hours (if possible). Grill on skewers or, even better, cook on a barbecue. You can also cook it on baking paper in an oven at 190°C, 375°F, gas mark 5. (Fan 10°C, 20°F lower) Be careful not to overcook it if you choose the oven method.

Peanut sauce

120 g Peanut butter, smooth or crunchy – your choice
30 g Light soy sauce
15 g Sweet chilli sauce
100 g Coconut milk
8 g Dark brown sugar
½ tsp garlic powder/granules

Mix and heat through in a pan or in a microwave-safe bowl. Serve with the chicken.