Forget all that skewering. Our satay recipe is a glorious peanutty stir-fry with pieces of tender chicken, pops of colour from the red capsicum, and even a subtle hint of curry powder. Using mainly store cupboard ingredients and with only 10 minutes prep, our much loved satay recipe is the perfect midweek dinner (although I’m sure guests would love a big serving as well).
How to make our easy chicken satay: key tips
Make sure your pan is really hot before adding the chicken and cook until it’s well seared and golden. Also make sure the water is hot as well. If not, it will cause the temperature of the pan to drop which may cause the chicken to stew. Once everything is bubbling, you can then turn the heat down and simmer until the sauce thickens and the flavours all come together.
Key ingredients in our satay chicken recipe
Worcestershire is the surprise ingredient in our easy satay stir-fry, but it makes sense as it contains brown sugar, tamarind and anchovies. We use chicken thigh fillets as they are packed with flavour and stay moist and tender. You can use crunchy or smooth peanut butter, just whatever you already have on hand.
Whether you use chicken, pork, beef or go vegetarian, satays are a great choice for dinners, canapes or barbecues. Here are 15 delicious satay recipes to just get you started.
Additional recipe notes by the Australia’s Best Recipes team.
Ingredients
- 1 onion diced
- 1 garlic clove crushed
- 1 capsicum, sliced (optional)
- 1 splash oil, for frying
- 1 kg (fillets) Woolworths Chicken Thigh Fillets, sliced
- 1 tbs soy sauce
- 2 tsp curry powder
- 3 tbs peanut butter
- 2 tsp Worcestershire sauce
- 3 tsp sugar
- 2 tbs chilli sauce
- 2 cups hot water
Method
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Step 1Fry onion, garlic and capsicum in a little oil.
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Step 2Add chicken and fry for a minute.
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Step 3Add soy sauce, curry powder, peanut butter, Worcestershire sauce, sugar and chilli sauce.
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Step 4Add hot water and combine.
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Step 5Simmer for approximately 20 minutes until chicken is cooked.
Recipe Notes
Where does satay sauce come from?
Peanut-based satay sauce originated in Indonesia, but has become popular in other cuisines around the world too. Other names for this style of peanut sauce include sate sauce, bumbu kacang, sambal kacang, peanut sauce, and pecel.
How can you make your satay sauce thinner?
All you need to do this add a few drops of water at a time, whisking it through, until you reach the desired consistency.
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