Recipe
Chicken Satay
Juicy chicken strips with a peanut, lime and coconut sauce, cooked in one pan for a warmly spiced Thai-inspired dinner with a glossy finish and plenty of contrast.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Mix the peanut butter, soy sauce, lime juice, garlic, ginger, brown sugar and 100ml of the coconut milk in a bowl until smooth. Add the chicken, toss to coat and leave to stand for 15 minutes.
Heat the oil in a wide frying pan over a medium-high heat. Lift the chicken from the marinade, letting the excess drip back into the bowl, and cook for 4–5 minutes until browned and cooked through.
Pour the remaining marinade into the pan with the remaining coconut milk. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce is thick enough to coat the chicken.
Season with the salt and black pepper, then stir in the chicken and any resting juices. Check the balance and add a little more lime if needed.
Spoon the chicken and peanut sauce into bowls and serve with rice or flatbreads, plus a crisp salad if you like.
About this recipe
Chicken satay brings together tender strips of chicken and a rich peanut sauce brightened with lime. Garlic, ginger and soy give the marinade savoury depth, while coconut milk keeps the sauce smooth enough to coat each piece without becoming heavy.
The chicken is browned in a hot pan before the sauce is loosened and simmered around it, so the finished dish has a little colour as well as a glossy, nutty finish. Serve it with rice or flatbreads and a fresh salad to balance the warmth of the sauce.
