Easy Chicken Satay Recipe | one pot | Aussie girl can cook

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Chop 2 brown onions and slice 4 small red chillies.

Slice 1 kilo of chicken breast long ways and then chop them in half.

Prepare 1/4 cup of crunchy peanut paste and 1 can of coconut milk (200 grams).

Measure 1 tablespoon of light soy sauce and 2 tablespoons of honey.

Heat a frying pan on medium heat and add a little bit of olive oil.

Brown the chopped onions and sliced chillies in the pan.

Add the sliced chicken to the pan and brown it well until almost cooked.

Remove the pan from heat and add the coconut milk, peanut paste, light soy sauce, and honey.

Turn the heat back on and bring the mixture to a gentle simmer, mixing it well.

Cover the pan with a lid and simmer for 5 minutes.

Remove the lid and continue to simmer until the sauce thickens and coats the chicken.

Add chopped parsley and mix it through before serving.

Serve with rice and sprinkle with sliced spring onions and roasted peanuts if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens