Inspired by the Asian flavours of Malaysia, you can freeze this super-easy chicken satay in advance so you can whip it out during busy weeknights.
Ingredients
- 1 tbs peanut oil
- 4 chicken thigh cutlets large skin-on trimmed
- 1 brown onion small finely chopped
- 1 garlic clove crushed
- 1cm piece fresh ginger peeled finely grated
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 cup crunchy peanut butter
- 165ml can coocnut milk
- 2 tbs lime juice
- 1 tbs kecap manis
- 1 tbs fish sauce
- 2 tsp brown sugar
- 1 bunch broccolini trimmed
- 1/4 cup fresh coriander leaves
- 1 long red chilli thinly sliced
- 4 serves steamed brown rice *to serve
- 4 lime cheeks *to serve
Method
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Step 1Heat oil in a large frying pan over high heat. Cook chicken for 5 minutes on each side or until browned. Transfer to a plate.
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Step 2Reduce heat to medium. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add peanut butter, coconut milk, lime juice, kecap manis, fish sauce, sugar and 1/2 cup water. Cook, stirring, for 2 minutes or until smooth. Bring to the boil.
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Step 3Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 minutes. Top with broccolini. Cook, covered, for 2 to 3 minutes or until broccolini is tender and chicken is cooked through.
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Step 4Sprinkle with coriander and chilli. Serve with steamed rice and lime cheeks.
Recipe Notes
This recipes was created by Cathie Lonnie for Super Food Ideas.
Recipe Reviews (4)
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