RECIPE INSPIRATION
In honour of International Women’s Day on 8 March, we celebrate four women making waves in British restaurants and kitchens
SERVES 2 (with radish pickle left over) GF DF HANDS-ON TIME 25 mins TOTAL TIME 35 mins
CHICKEN SATAY STIR-FRY WITH A SWEET-SOUR RADISH PICKLE
‘Chicken satay was my favourite childhood dish and I still love it to this day. I have fond memories of my mum serving us plate upon plate, piled high with skewers along with copious amounts of peanut sauce. Here I’ve put my spin on the dish and created a super-quick and easy stir-fry with all of those delicious f lavours.’
◆ 1 tbsp vegetable or sunflower oil
◆ 2 tsp Mae Ploy Thai red curry paste (see ‘Kitchen tip’, below)
◆ 300g chicken breast fillets, finely sliced
◆ 100g sugar snaps, halved diagonally
◆ 1 medium carrot, cut into thin batons
◆ 100ml coconut milk (preferably full fat)
◆ 2 tbsp unsweetened crunchy peanut butter
◆ 1 tsp Thai fish sauce, or to taste
◆ 1 tbsp light brown sugar, or to taste
For the radish pickle
◆ 3 tbsp rice wine vinegar
◆ 2 tsp caster sugar
◆ 100g radishes, thinly sliced
To serve (optional)
◆ small handful of coriander leaves
◆ ½ red chilli, sliced
◆ 30g roasted peanuts, chopped
◆ cooked rice
1 First, make the radish pickle. Combine the vinegar, sugar and a pinch of salt in a bowl and stir until dissolved. Mix in the radishes and place in the fridge until needed.
2 Heat the oil in a large frying pan or wok over a medium-high heat. Add the Thai red curry paste and stir-fry for a minute or so, being careful not to let it burn.
3 Add the sliced chicken and stir-fry for a couple of minutes. Tip in the sugar snaps and carrots, along with 50ml water. Stir-fry for another minute.
4 Mix in the remaining ingredients and 50ml water and cook for another couple of minutes or so, until the sauce has thickened, and the chicken and vegetables are cooked. Taste and add extra fish sauce or sugar if necessary.
5 Garnish with the toppings of your choice and serve with rice, if using, and the radish pickle.
NUTRITIONAL INFO 492cals; 24g fat (10g sat fat); 44g protein; 5g fibre; 23g carbs; 20g total sugars; 1.3g salt
Dominique Woolf
Entrepreneur, mum of three, and keen home cook Dominique won Channel 4’s The Great Cookbook Challenge with Jamie Oliver in 2022. Her debut cookbook, Dominique
