Name: This creamy chicken satay recipe is an Asian favourite
Cook time: 32 min
Total time: 32 min
Yield: 4
Ingredients: 8 chicken thigh fillets (800 g), trimmed, thickly sliced; 2 tbsp vegetable oil; 1 onion, thinly sliced; 2 cloves garlic, crushed; 1 tsp dried chilli flakes; 1 ½ cups jasmine rice; 150 g steamed green beans, trimmed, to serve; 150 g steamed snow peas, trimmed, to serve; fresh coriander leaves, to garnish; Peanut sauce; 270 ml can light coconut milk; ½ cup crunchy peanut butter; ½ cup chicken stock; 2 tbsp kecap manis (Indonesian sweet soy sauce)

This creamy chicken satay recipe is an Asian favourite

Introducing your next go-to dinner.

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This is an Asian favourite that delivers great taste! Chicken thigh fillets with onion, chilli and coriander, tossed through a creamy peanut butter sauce.

Ingredients

8 chicken thigh fillets (800 g), trimmed, thickly sliced

2 tbsp vegetable oil

1 onion, thinly sliced

2 cloves garlic, crushed

1 tsp dried chilli flakes

1 ½ cups jasmine rice

150 g steamed green beans, trimmed, to serve

150 g steamed snow peas, trimmed, to serve

fresh coriander leaves, to garnish

Peanut sauce

270 ml can light coconut milk

½ cup crunchy peanut butter

½ cup chicken stock

2 tbsp kecap manis (Indonesian sweet soy sauce)

Method

1.To make peanut sauce, combine all ingredients in a medium bowl. Set aside.

2.Toss chicken in half the oil. Heat a large, deep, non-stick frying over medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 4 minutes, or until browned. Remove.

Add remaining oil, onion, garlic and chilli to same pan. Cook, stirring, for 2 minutes or until soft. Return chicken to pan with peanut sauce.

Bring to boil. Gently boil, uncovered, stirring occasionally, for about 10 minutes, or until chicken is cooked and sauce is slightly thickened. according to absorption method on packet.

Serve satay with rice, beans and snow peas. Garnish with coriander.