Creamy Spicy Satay Chicken

Prep Time
Cook Time
Ready In

"This is one the DH found on the web and we made some minor changes for dietary reasons, I have listed the amounts as per the original recipe but because I am the only one who eats capsicum and onion (the DH is intolerant to it and cannot digest them) so I used less than stated. It is a WW recipe and is supposed to be 7 points a serve for 6 serves but personally I think it is 4 serves and listing it as that."

Original recipe yields 5 servings


  • Serving Size: 1 (411.7 g)
  • Calories 575
  • Total Fat - 30.4 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 101.9 mg
  • Sodium - 764.7 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 8.2 g
  • Sugars - 8.2 g
  • Protein - 55.3 g
  • Calcium - 135.2 mg
  • Iron - 5.1 mg
  • Vitamin C - 63.4 mg
  • Thiamin - 0.4 mg

Step 1

Mix together the coconut milk, salt, ginger, hot chilli sauce and minced chilli and set aside.

Step 2

Heat a large non stick skillet and spray with cooking spray and add the onion and bell peppers and season with a pinch of salt, half the Chinese 5 Spice and half the garlic granules and cook till just about to get tender.

Step 3

Add the chicken and snow peas and the rest of the garlic and Chinese 5 spice and the red chilli flakes.

Step 4

When chicken is halfway done add the broccoli and the peanut butter and coconut mixture and mix well, making sure all the peanut butter melts and mixes well and then taste and season with salt and pepper to your taste.

Step 5

Bring to the boil and then let it simmer till the chicken is cooked and then serve on rice of noodles or even vegetables noodles and enjoy.

Tips & Variations

No special items needed.