Speedy Satay Chicken
Speedy Satay Chicken
Ingredients
For the Satay Sauce
- 13.5 fluid ounces coconut milk, full-fat
- 1/4 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
For the Chicken
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground chicken
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- as needed chili crisp, to taste
For Serving
- as needed cooked rice
- 1 lime, cut into wedges
- 1/2 red onion, chunky cut
- 1/2 cucumber, sliced
- as needed crushed peanuts
- as needed cilantro leaves
Instructions
- 1
In a medium bowl, combine the coconut milk, peanut butter, soy sauce, and 1 tablespoon of vegetable oil. Whisk these ingredients together until well combined and smooth. Set the sauce aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or cast iron pan over medium-high heat. Add the diced onion and minced garlic to the hot oil. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
⏱️ 4 min
- 3
Add the ground chicken to the pan with the sautéed onion and garlic. Break up the chicken with a wooden spoon and cook for 5-7 minutes, or until it is browned and cooked through. Drain any excess fat if necessary.
⏱️ 7 min
- 4
Stir in the curry powder, paprika, and salt with the cooked chicken. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 5
Pour the prepared satay sauce mixture from Step 1 into the pan with the chicken and spices. Stir everything together to combine thoroughly. Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency and the chicken is fully coated.
⏱️ 7 min
- 6
Remove the pan from the heat. Stir in chili crisp to taste. Serve the Speedy Satay Chicken hot over a bed of cooked rice. Garnish with a squeeze of fresh lime, chunky cut red onions, sliced cucumbers, crushed peanuts, and fresh cilantro leaves.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Satay Chicken
For the Satay Sauce
- 13.5 fluid ounces coconut milk, full-fat
- 1/4 cup peanut butter, creamy
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
For the Chicken
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound ground chicken
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- as needed chili crisp, to taste
For Serving
- as needed cooked rice
- 1 lime, cut into wedges
- 1/2 red onion, chunky cut
- 1/2 cucumber, sliced
- as needed crushed peanuts
- as needed cilantro leaves
Instructions
- 1
In a medium bowl, combine the coconut milk, peanut butter, soy sauce, and 1 tablespoon of vegetable oil. Whisk these ingredients together until well combined and smooth. Set the sauce aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or cast iron pan over medium-high heat. Add the diced onion and minced garlic to the hot oil. Sauté for 3-4 minutes, or until the onion softens and becomes translucent.
⏱️ 4 min - 3
Add the ground chicken to the pan with the sautéed onion and garlic. Break up the chicken with a wooden spoon and cook for 5-7 minutes, or until it is browned and cooked through. Drain any excess fat if necessary.
⏱️ 7 min - 4
Stir in the curry powder, paprika, and salt with the cooked chicken. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 5
Pour the prepared satay sauce mixture from Step 1 into the pan with the chicken and spices. Stir everything together to combine thoroughly. Bring the mixture to a gentle simmer and continue to cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency and the chicken is fully coated.
⏱️ 7 min - 6
Remove the pan from the heat. Stir in chili crisp to taste. Serve the Speedy Satay Chicken hot over a bed of cooked rice. Garnish with a squeeze of fresh lime, chunky cut red onions, sliced cucumbers, crushed peanuts, and fresh cilantro leaves.
⏱️ 3 min