Thai-Style Satay Chicken
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...
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 2 cups jasmine rice
Instructions
- 1
Prepare the sauce
- 2
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.
- 3
Cook the chicken and vegetables:
- 4
Heat vegetable oil in a large skillet or wok over medium heat.
- 5
Add the diced onion and sauté until translucent, about 2 minutes.
- 6
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- 7
Add the diced chicken breast and cook until the pieces are browned on the outside but not fully cooked through, about 5 minutes.
- 8
Add the carrots, peas, and capsicum strips, and stir-fry for 3–4 minutes until the vegetables are slightly tender.
- 9
Combine chicken and sauce:
- 10
Pour the prepared sauce into the skillet with the chicken and vegetables. Stir well to coat everything evenly.
- 11
Simmer on low heat for 5–7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- 12
Serve
- 13
Spoon the Thai-style satay chicken over cooked jasmine rice. Garnish with chopped spring onions and peanuts for crunch and freshness.