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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