Speedy Satay Chicken

Weeknight satay flavour without the weeknight effort!

I get an unreasonable amount of satisfaction from this Speedy Satay Chicken recipe. It never fails me at that 5.30 pm moment when everyone’s hungry and I have absolutely no desire to start a complicated dinner. No chopping chicken (which I consider a major weeknight win), one pan, a quick simmer and suddenly the kitchen smells like satay – just in a weeknight-friendly, kid-friendly version without the skewers or marinating. It has all the cosy, peanutty takeaway flavour, but done the lazy-smart way. 😂

It’s absolutely not traditional, and it doesn’t need to be. Pantry staples, minced (ground) chicken and 20 minutes later you’ve got a glossy, creamy peanut sauce clinging to every piece. It tastes like effort, but the effort level is extremely low – exactly what you want from a fast midweek dinner.

The best part? The no-cook sides you can add. Pile it onto hot rice, add sliced cucumber and red onion for crunch, and chilli oil for anyone who wants it (me). Low effort, high reward – exactly what weeknights need.

What else can I serve with Speedy Satay Chicken?

Besides rice + cucumber + red onion (the classic), here are plenty of other easy options depending on what you’ve got and what kind of night it is:

• Noodles – Rice noodles, egg noodles or ramen noodles (toss through the sauce like a quick satay noodle bowl).
• Wraps/rolls – Stuff into tortillas, lettuce cups or rice paper rolls with cucumber, carrot and coriander (cilantro).
• Veggie sides (quick + no-fuss):
  • Steamed broccolini (tenderstem broccoli), broccoli or green beans.
  • Microwaved edamame.
  • Stir-fried frozen veggies.
  • Sautéed wombok cabbage with a splash of soy sauce.
• Salads (fresh + crunchy):
  • Shredded carrot + cucumber + spring onion (scallion) + coriander (cilantro).
  • Simple slaw (bagged coleslaw mix + fresh lime juice + pinch of sea salt) or make your own.
  • Iceberg lettuce “satay bowls” with extra peanuts on top.
• If you want a change from rice:
  • Quinoa.
  • Roti or naan for scooping (not traditional, but elite).
• Toppings that make it feel extra:
  • Extra crushed peanuts or cashews.
  • Fried shallots.
  • Sesame seeds.
  • Fresh chilli or chilli oil.
  • Lime wedges (non-negotiable!).

Is Speedy Satay Chicken spicy?

Nope – it’s mild, creamy and kid-friendly. The curry powder adds warmth and flavour, not heat. If you want it spicy, add chilli oil, fresh chilli, or a pinch of chilli (red pepper) flakes at the end. 

If you enjoyed Speedy Satay Chicken, I think you’ll love

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Speedy Satay Chicken

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5 from 9 reviews

This Speedy Satay Chicken recipe is a quick, minced (ground) chicken dinner ready in under 20 minutes. Juicy chicken is simmered in a creamy coconut peanut sauce that coats every piece, perfect served over rice with fresh toppings. An easy weeknight, family-friendly dinner that delivers takeaway-style flavour with minimal effort.

• Total Time: 15 minutes
• Yield: 4 1x

Ingredients

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Satay Sauce

• 400 ml (13½ fl oz) coconut milk
• ½ cup (125 ml) chicken stock
• ⅓ cup (90 g) natural smooth peanut butter
• 1 tbsp kecap manis (see note 1)
• 1 tsp dark soy sauce

Chicken 

• 2 tbsp light olive oil (or any neutral oil of choice)
• 1 brown onion, finely diced
• 1 tbsp freshly minced garlic
• 500 g (1 lb) minced (ground) chicken (can be substituted with turkey mince or pork mince)
• 2 tbsp water, if needed
• 1 tbsp mild curry powder
• ½ tsp ground turmeric
• 1 tsp sweet paprika
• 1 tsp white sugar
• ½ tsp sea salt flakes, plus extra to taste

To Serve 

• Steamed jasmine rice or microwave rice
• 2 Lebanese (short/Persian) cucumbers, sliced
• ¼ red onion, sliced
• ¼ cup (40 g) crushed peanuts
• ¼ bunch fresh coriander (cilantro), leaves picked
• Lime wedges, to serve
• Chilli oil, to serve (optional)

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Instructions

1. Make the satay sauce – Place all the sauce ingredients in a jug and whisk until smooth. Set aside.
2. Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes. Add the chicken mince and cook, breaking it up as you go, for 3–4 minutes. Break the chicken up just enough – don’t over-stir. You want juicy, chunky pieces.
3. Add the spices – Add the water to the pan to deglaze and scrape up any stuck-on bits if needed, followed immediately by the curry powder, turmeric, paprika, sugar and sea salt flakes.
4. Add the satay sauce – Add the satay sauce and stir to combine. Reduce the heat to medium and simmer for 3–4 minutes, stirring, until the sauce thickens and becomes glossy and creamy.
5. Finish and serve – Turn off the heat, season with extra salt to taste. Spoon the chicken over hot rice and serve with cucumber, red onion, crushed peanuts, coriander, a squeeze of lime juice (essential) and a drizzle of chilli oil, if using.

Notes

Note 1 – To make your own kecap manis Combine equal parts soy sauce or tamari with sugar and either simmer gently in a small saucepan on the stovetop for 2 minutes, or microwave in a microwave-safe container in 30-second bursts, until thickened.

Make Ahead

See leftover instructions below.

Leftovers

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw completely overnight in the fridge prior to reheating.

Recipe source

Thank you Jessica Brook for your help developing this recipe.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: 20 Minutes or Less, Chicken, Fakeaway, Family Favourites
• Method: One-pan, Stovetop
• Cuisine: Asian-inspired
• Diet: Dairy-Free