Peanut Chicken Satay
Servings: 4
Thanks to this simple Peanut Chicken Satay recipe, now you can make your favourite takeout at home in just 15 minutes. Boneless chicken thighs are cooked until tender, then combined with a delicious satay sauce featuring peanut butter, curry powder, sweet chilli sauce, soy sauce, garlic and rice vinegar. Serve topped with crunchy chopped peanuts and steamed rice.
Ingredients
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast)
- 1 tsp mild curry powder
- 1 tsp sea salt flakes
- ⅓ cup 90 g natural smooth peanut butter
- ⅓ cup 80 ml sweet chilli sauce (or substitute with ¼ cup sugar or honey)
- 2 tbsp all-purpose soy sauce or tamari
- 1 tbsp rice wine vinegar or white vinegar
- 1 tsp freshly minced garlic
- 1 tbsp olive oil
- 1 onion finely diced
- Rice cucumber, coriander (cilantro), fresh chilli, crushed peanuts and lime wedges, to serve
Instructions
- Sprinkle the chicken with curry powder and salt, toss to coat and set aside.
- In a small bowl, combine the peanut butter, sweet chilli sauce, soy sauce, vinegar, garlic and 2–3 tablespoons of water.
- Heat the olive oil in a large frying pan over high heat. Add the onion and cook for 1–2 minutes until softened.
- Add the chicken, and cook for 5–6 minutes until browned and cooked through.
- Turn the heat off and stir through the peanut sauce. Add 2–3 more tablespoons of water to loosen the sauce if required. Serve with rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges.
Notes
MAKE AHEAD
This dish is best made fresh, but you can prepare the chicken in advance to make this an extra speedy dinner.LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Add 1–2 tablespoons of water to loosen the sauce if needed. Not suitable for freezing.Scan for full recipe:
