A speedy satay sauce adds great richness to these succulent burgers. They would also be delicious served with a lightly pickled red onion and cucumber salad.
-1tbsp crispy chilli oil, to taste, we used Lee Kum Kee
4
large chicken thigh fillets
For the sauce
75g
peanut butter, we used crunchy
2Tbsp.
sweet chilli sauce
3
cm piece fresh root ginger, peeled and finely grated
1Tbsp.
kecap manis, see GH TIP
Juice 1/2 lime
75ml
coconut milk
To serve
1tsp.
vegetable oil
2
baby pak choi, halved lengthways
4
seeded burger buns, split
Directions
Step 1For the burgers, in a medium non-metallic bowl mix the garlic,
vinegar, turmeric, crispy chilli oil and
some seasoning. Add the chicken
and mix to coat. Cover and chill to
marinate for 3hr (up to 24hr).
Step 2To serve, heat a large griddle/frying
pan/barbecue over medium-high
heat. Brush with oil and cook the
pak choi on the griddle/frying pan/
barbecue until charred and just
tender, about 4min per side. Set aside
and cover with foil to keep warm.
Step 3Cook the chicken thigh fillets for
5min per side, or until cooked through
and slightly charred. Next, briefly
toast the buns.
Step 4Meanwhile, make the satay sauce.
Heat all the ingredients in a small
pan over medium heat, stirring
occasionally, until combined and
slightly thickened. Set aside.
Step 5Serve the chicken in the buns
topped with the pak choi and
a spoonful of satay sauce, with
remaining sauce on the side.
GH TIP
Kecap manis is an Indonesian sweet and thick soy sauce. You could use soy sauce with 1tsp sugar stirred through if you can’t find it.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
