3 chicken thighs (about 400g), skin and bones removed
1 cucumber, cut into small bite size pieces
1 onion, cut into small pieces
1 T minced garlic
1/2 C peanuts, roasted & unsalted
1 bottle Lee Kum Kee Satay Sauce
1 T chunky peanut butter
1 T dark soy sauce
5 T Shaoxing Huatiao wine
2 t Maggi Seasoning sauce (or use Worcestershire sauce)
1/2 C water
Leave Lee Kum Kee sauce to sit upright for a day till oil floats to the top. Pour away excess oil.
Heat pan with a tablespoon of cooking oil. Stir fry onions for a minute. Add minced garlic. Stir fry till fragrant.
Add chicken. Stir fry for 2 to 3 mins.
Add satay sauce, peanut butter, dark soy sauce and Maggie seasoning sauce.
De-glaze pan with wine and water. Add water sparingly as you go along, depending on how wet/dry the mixture is.
Add cucumber and nuts. Stir fry for 1 min.
Turn heat to medium. Cover. Simmer for 1 min.
Remove cover. Stir through.
Dish up and garnish with some peanuts and fried onions.
Serve with rice.
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