How to Make Saté / Satay Chicken - And Why I Don't Use MSG in Recipes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and can provide a similar nutty flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: tofu

Tofu is a plant-based protein that can absorb flavors well.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Chop 2 cloves of garlic finely after pounding them.

Chop a chunk of ginger finely, keeping the skin on.

Roughly dice half an onion.

Chop 1 yellow pepper in half, remove seeds, and dice it.

Prepare 100 grams of tender stem broccoli, keeping it bite-sized.

Chop 2 chicken breast fillets into chunky pieces.

In a bowl, combine 3 large tablespoons of satay sauce, 1 tablespoon of light soy sauce, 1 tablespoon of shalting rice wine, 2 tablespoons of honey, 1.5 tablespoons of sugar, 1 tablespoon of corn flour, 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper, and about 100 ml of water. Stir until well combined.

Heat a wok until smoking hot, then add 2 tablespoons of cooking oil.

Add the chicken to the hot oil and sear for about 30 seconds before stirring.

Add the diced vegetables and the garlic and ginger to the wok.

Toss everything together and season with more salt if needed.

Add the prepared sauce to the wok and stir to combine, bringing it back to temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens