Indulge in the rich flavours of Thai-inspired satay chicken, a hearty dish that combines tender chicken breast, vibrant vegetables, and a creamy peanut sauce. Paired with fragrant jasmine rice, this recipe brings the essence of Thailand to your dining table, offering the perfect balance of savoury, sweet, and tangy notes.
Whether you’re looking for a comforting weeknight meal or an impressive dish to share, this satay chicken is quick to prepare yet packed with flavour. Garnished with crunchy peanuts and fresh spring onions, it’s a feast for both the eyes and the palate, ready to delight your taste buds.
Tips:
- Adjust the consistency of the sauce by adding a splash of water or coconut milk if it becomes too thick.
- For extra heat, add sliced fresh chili or a teaspoon of chili paste.
- Fresh coriander leaves can also be used as a garnish for added authenticity.
Ingredients
- 500 gram chicken breast (diced)
- 1 onion (chopped)
- 2 carrots (diced)
- 1 cup peas
- 1 cup red capsicum strips
- 2 spring onions
- 2 tablespoons chopped peanuts (for garnish)
- 1 tablespoon vegetable oil
For the Sauce
- 4 tablespoons peanut butter
- 1 can (400ml) coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (optional, for extra umami)
- 1 tablespoon Thai red curry paste (adjust to spice preference)
- 1 tablespoon brown sugar
- 1 teaspoon tamarind paste (optional, for tanginess)
- 1 clove garlic (minced)
- 1 teaspoon ginger (grated)
To Serve
- 2 cups jasmine rice
Instructions
Prepare the sauce
- In a small bowl, whisk together peanut butter, coconut milk, soy sauce, fish sauce (if using), red curry paste, brown sugar, tamarind paste (if using), and lime juice until smooth. Set aside.
Cook the chicken and vegetables:
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and sauté until translucent, about 2 minutes.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the diced chicken breast and cook until the pieces are browned on the outside but not fully cooked through, about 5 minutes.
- Add the carrots, peas, and capsicum strips, and stir-fry for 3–4 minutes until the vegetables are slightly tender.
Combine chicken and sauce:
- Pour the prepared sauce into the skillet with the chicken and vegetables. Stir well to coat everything evenly.
- Simmer on low heat for 5–7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Serve
- Spoon the Thai-style satay chicken over cooked jasmine rice. Garnish with chopped spring onions and peanuts for crunch and freshness.
Nutritional Information
- Per serving
- Energy: 853 kcal / 3566 kJ
- Fat: 40.6 g
- Protein: 54 g
- Carbs: 71.8 g
