We decided to add a starter, rather than a side dish, to our Fakeaway this weekend. There’s nothing nice than a warm soup, especially as the weather started to get colder again.
The kids love eating the food off a skewer, I suppose it’s a bit more exciting that just using a knife and fork so thought Chicken Satay with Peanut Sauce would be a good Fakeaway to attempt.
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Fakeaway – 5 April 2014
Chicken Satay with Peanut Sauce, Mushroom Fried Rice and Chicken and Sweetcorn Soup
Total cost: £3.92 for a family of four
Ingredients
All ingredients used were either supermarket own brands or the lowest price.
We calculated the cost of each of the ingredients separately by looking at the item’s total value, then working out what the amount we would need. For example, mixed herbs are £1.39 for 100g, for a 5g teaspoon full it would be 7p (£1.39/100 x 5 = 0.0695).
Chicken and Sweetcorn Soup
1. In a deep based pan, fry the garlic and ginger in the oil.
2. Add the chicken and heat through then add the sweetcorn.
3. Mix the cornflour with a little of the stock water then put the cornflour and all the stock into the pan.
4. Boil gently for 15 minutes.
5. Dribble the beaten egg into the soup, stirring constantly, until the egg becomes like strands.
Chicken Satay with Peanut Sauce
1. Cut the chicken into chunky strips and put in a bowl.
2. Add all the marinade ingredients and leave covered in the fridge for a minimum of 1 hour.
3. Take all the ingredients for the peanut sauce and add it to a blender and pulse for minimum of 60 seconds. Leave to one side.
4. When the chicken is marinated, bake under the grill for about 8 minutes each side, or until cooked.
5. Put the sauce to the pan and add 150 ml of water. Cook for 5 minutes, stirring occasionally, until the water has thickened the sauce.
Mushroom Fried Rice
1. Cook the rice, about a minute less than the packet instructions, drain and put to one side to cool slightly.
2. In a large pan, cook the garlic and onion, then add sliced mushrooms. Cook for a few minutes.
3. Stir in the soy sauce then stir in the rice, a little at a time.
Enjoy!
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Wow! This went down better than I thought it would. I started to get a bit dubious whether this would taste any good but it was lovely. The marinated chicken tasted lovely with the peanut sauce and was actually really quick and easy to make.
Another new family favourite recipe added to our Fakeaways.
We used frozen chicken and sweetcorn. Before starting to cook, I made sure that the chicken was thoroughly defrosted so it could be marinated.
Ricky Willis is the original Skint Dad. A money-making enthusiast, father, and husband to Naomi. He is always looking for unique ways to earn a little extra.
I am going to try all these! They look gorgeous.
Great recipe!Will be trying this on the weekend!
This sounds delish! Will try it next weekend and hope I’d be able to make it as tasty as the wife of one of my Indonesian former students. Couple of years ago she brought over semi-prepared stuff and cooked it and it was…well, devine.