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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.

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.

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.

Stir in the curry powder, paprika, and salt with the cooked chicken. Cook for 1 minute, stirring constantly, until the spices are fragrant.
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.

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.


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.

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.

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.

Stir in the curry powder, paprika, and salt with the cooked chicken. Cook for 1 minute, stirring constantly, until the spices are fragrant.
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.

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.
