satay chicken

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

Almond butter chicken satay with Asian slaw

tbs coconut oil

lemongrass

garlic cloves, finely grated

ginger,

red onion, finely chopped

tsp dried chilli flakes

tsp coconut sugar

tamarind paste

tbs tamari

almond butter

limes

Chinese cabbage (wombok), finely shredded

red cabbage,

kale leaves,

(35 grams) sesame seeds, toasted

tsp sesame oil

(800 grams) chicken thigh fillets, cut in half

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Make dinner in about 30 minutes with this totally delicious Satay Chicken Stir Fry which uses peanut butter, creamy coconut milk and your favourite vegetables. You could also substitute the chicken for beef.

Satay Chicken Stir Fry

(1 lb) chicken breast fillets, sliced thinly

baking soda (see Kitchen Notes below)

curry powder (see Kitchen Notes below)

milliliters (1 cup) coconut milk,

water

peanut butter

sugar

soy sauce

rice vinegar

Sriracha (optional)

coriander

cumin

turmeric

coarse sea salt (or 1/2 teaspoon fine salt)

white pepper

vegetable oil

red capsicum (bell pepper),

green capsicum (bell pepper),

brown onion,

garlic cloves, finely chopped

lemongrass stalk,

cashew nuts (optional)

spring onions (scallions), finely sliced

coriander (cilantro), finely chopped

Place the chicken in a bowl and sprinkle over the baking soda and curry powder.

Use a pair of chopsticks or tongs to mix everything together.

Set the chicken aside for 10-15 minutes while you get on with the rest of the recipe.

Prepare the satay sauce. I tend to do this in a large measuring jug by measuring first the coconut milk and water, and then whisk in the rest of the ingredients.

Heat a large saucepan or wok over high heat with a few tablespoons of oil.

Cook the chicken in batches until lightly golden. The chicken does not need to be fully cooked through at this stage.

Use a slotted spoon to remove the chicken to a bowl.

If necessary, add more oil to the saucepan.

Cook the capsicums (bell peppers) for a few minutes.

Sauté for a few minutes until the vegetables have softened slightly.

Return the chicken to the pan, together with any juices which have collected in the bowl.

Add the satay sauce and give everything a good mix.

If the sauce is too thick, add some more coconut milk and/or boiling water, until you have the desired consistency. Coconut milk will add further richness and flavour to the sauce, whilst water will slightly dilute or tone down the flavours if the sauce is too strong.

Be careful not to simmer for too long as the vegetables may overcook. Ideally, the vegetables should still have some crunch.

If you are using cashew nuts, either stir them through the sauce to warm them through, or sprinkle them on top to retain their crunch.

Garnish with spring onions (scallions) and coriander (cilantro) before serving.

Serve with steamed Jasmine rice or ramen noodles.

I love flavors like this. A dish like this satay chicken stir fry makes the perfect weeknight dinner!

I do the same thing with cooking magazines! I collect, rip and then recycle!! I also have a really cool app on my iPad that captures a lot of my recipes - which otherwise would be everywhere.  This recipe sounds absolutely delicious - the peanut butter and curry spices. Right up my alley!

So yummy!!! I like this!  This is a great recipe! I definitely want to try! Thank you!

I made this recipe for the second time tonight, the first time with chicken and tonight with tofu. It’s totally better than my local Chinese takeaway! My family loved it.

I only had crunchy peanut butter but the recipe worked out great. Thanks!

Awesome recipe! It was delicious with hokkien noodles. Do you know how long this recipe would keep in the fridge?

Yum! The family loved it, even my fussy toddler. Thanks for the recipe. I’ve been following you for a while on Instagram and just love your photos.

This recipe is absolutely delicious. We all loved it. Didn’t do the marinating of the chicken and forgot to lemongrass but it still was the best satay I’ve had.

It was so so tasty. I was looking for a satay sauce then decided to follow the recipe in fully.
It is so quick to make and the flavours are amazing.

It’s hard to find a nice satay recipe, this one is definitely going on my go to list, delicious, thank you.

There’s chicken satay and then there’s this sweet, spicy satay noodle sensation by Phoebe Wood. Herbs and pickled cucumber add a fresh kick to the moreish chicken, and crushed peanuts round out the flavour-charged dish that scores a dinnertime touchdown.

Satay chicken noodles recipe

chicken thigh fillets

lemongrass stalks (white part only), finely grated

(10 grams) ginger, finely grated

(35 grams) cornflour

(80 milliliters) peanut oil

red chillies, seeds removed, finely chopped

(95 grams) crunchy peanut butter

tbs brown sugar

lime,

coconut cream

(80 milliliters) kecap manis

packet soba noodles,

basil cucumber

(125 milliliters) rice vinegar

tbs caster sugar

tsp fish sauce,

Lebanese cucumber, sliced thinly widthwise

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Add a Thai red curry twist to everyone’s favourite chicken satay.

Thai Style Chicken Satay

g Thai red curry paste

tbsp Soy sauce

400 ml Coconut milk

500 g Chicken thigh fillets

Parsley

In a large bowl, add the peanut butter, Thai red curry paste, soy sauce, and 50ml of the coconut milk. Beat until smooth.

Transfer two thirds of it into a saucepan, add the remaining coconut milk and mix well.

Cut the chicken into bite sized pieces, then add it into the bowl of the remaining marinade and mix until it’s completely coated.

Thread the marinated chicken onto 4 skewers.

Heat some oil in a large pan, cook the chicken over a medium heat until they are golden brown all over and cooked through.

Heat up the sauce, taste for seasoning, then add the chopped parsley and stir well.

Plate up the chicken skewers with rice, then pour over the satay sauce.

Definitely adding this to my recipe favourites. So easy to make, so tasty and delicious. I added cauliflower, broccoli, carrots, green beans and zucchini to the sauce while it was simmering. I fried the marinated chicken pieces and added them to the sauce for the last 5 minutes then served it on a bed of quinoa. Delicious!

Absolutely delicious! So easy to prepare and even easier to eat!

This satay is divine and so quick and easy to make. Easy to adjust to your own specific taste too. Thanks Jon!

Just made this for dinner it was absolutely delicious and so quick to made,  did chicken in air fryer, definitely be making again

Very tasty. The family loved it. Will make again

So simple but so good. Have made it twice in two weeks!

My friend sent me this recipe Monday week ago and cooked it for dinner that night! It was absolutely delicious and tasted just like the chicken satay sticks at my favourite restaurant!  The recipe is simple and easy to follow! Five stars and I will be making it again!

Sorry forgot to add 5 star rating… 🙈

My daughter introduced me to your recipes. Made this on Saturday ..mmmm totally delicious.

These are so quick and easy to prepare and cook.  Tasted delicious.  I will definitely make these again.  Thanks very much.

Made this on Saturday 😋really nice definitely make it again

Made this for our tea tonight and it was delicious! So easy to make and even my fussy partner loved it :)
Will definitely be making it again!

Nice easy recipe, all store cupboard. How can people say they don't know how to cook! Another winner. 

If ever you need a taster - I'm retired &amp; love food 😂

These high-protein satay chicken smash tacos are crispy, saucy AND ready in under 30 minutes. Packed with juicy ground chicken, a creamy peanut butter satay sauce and fresh, zingy toppings, they’re an easy, flavor-loaded meal you’ll want on repeat.

High-Protein Satay Chicken Smash Tacos

1lb (500 grams) ground chicken

scallions, finely chopped

garlic cloves, crushed

cilantro leaves, chopped

fish sauce

red pepper flakes

mini tortillas

Olive oil

sesame oil

sweet chilli jam

sweet chili jam

cucumber, diced

salt

cilantro leaves

scallions, finely sliced

Sesame seeds

Make the chicken topping

To a mixing bowl, add 1 lb of ground chicken, 2 chopped scallions, the grated ginger, crushed garlic, chopped cilantro, 2 teaspoons of fish sauce, 1 teaspoon of red pepper flakes and 1 tablespoon of soy sauce. Mix well to combine.

Press the topping onto your tacos

Scoop up a heaped spoonful of the chicken mixture and spread it onto a tortilla, using the back of your spoon to smooth it into a thin, even layer. You can go right to the edge of the tortilla. Repeat with the rest of the mixture.

Make the quick pickled cucumber. 

To a small bowl, add the diced cucumber, 1/4 teaspoon of salt and 1 tablespoon of rice vinegar. Toss to combine, then set aside.

Make the satay sauce

To a small bowl or jar, add ⅓ cup of peanut butter, 1 tablespoon of light soy sauce, ½ tablespoon of sesame oil, 2 teaspoons of fish sauce and 1 tablespoon of sweet chili jam. Use a fork (or a small whisk if you have one) to mix the ingredients into a thick paste. Slowly pour in ⅓ cup of water, mixing as you do, until the sauce reaches the consistency of double cream. Set aside. PRO TIP: Add more water if you’d like the sauce runnier, and remember it will thicken up as it sits.

Cook the tacos. 

Set a large frying pan or skillet over high heat. Drizzle the pan with a little olive oil, then add your topped tacos, chicken side down, onto the pan. Use a fish slice to really press the tacos into the pan &#8211; this &#8216;smashes&#8217; the tacos and ensures they cook quickly, and that the meat sticks to the tortilla. Cook for four minutes, then flip and cook for a further minute to crisp up the tortilla. Remove from the pan and repeat with the remaining tacos.

Top and serve. 

Drizzle the cooked tacos with some of the satay sauce, then spoon over the pickled cucumber. Drizzle with more sweet chili jam, then scatter with the sliced scallions, cilantro and the sesame seeds. Serve with the remaining satay sauce on the side for dipping.

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