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Pancake Syrup Pnut butter Satay Chicken

In my parcel of food from the food bank this week there was this bag full of those small packets that you tear open to pour on things in restaraunts (like mustard, ketchup etc.) This was a 'surprise' packet to me for it was not labelled.
It turned out to be Pancake syrup and I used it in a recipe for Satay Chicken in a peanut sauce instead of brown sugar.
Each packet is equivalent to about 1 tbs of pancake syrup.





List of Ingredients



• 2 raw chicken quarters or equivalent (needed)
  
• 2 packets pancake syrup (or 2tbs) (needed)
  
• 2 tbs peanut butter (needed)
  
• 1/3 cup soy sauce (needed)
  
• 2 cloves garlic (needed)
  
• 1 tsp hot pepper sauce (needed)
  
• 1/3 cup vegetable or soya oil (needed)
  
• 1 packet Sweet n Low or other sweetener (needed)
  






Instructions



1. I chose not to bread the chicken in a cornstarch/flour/egg mixture because I was out of the stuff.
   
2. Debone and skin chicken (reserve skin) and cut into 1 inch pieces.
   
3. In a wok or frypan add oil and 2 garlic cloves and fry, adding chicken as garlic softens.
   
4. Cook until chicken is done and then add remaining ingredients to wok and stir until peanut butter is well mixed with other ingredients *SEE NOTE at bottom
   
5. Cook until mixture thickens, then simmer. Before serving drain off oil from frying as this will separate out as the sauce thickens.
   
6. Serve on a bed/with plain rice.
   






Final Comments


*NOTE: In this recipe I used a teaspoon of Vietnamese Satay Pepper sauce for my Satay Flavouring. It is available in most oriental supermarkets. You may wish to use other flavourings to make this spicy dish such as chili sauce or chili peppers.