Malaysian Satay Chicken

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Saturday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (437.8 g)
  • Calories 835.2
  • Total Fat - 56 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 96.3 mg
  • Sodium - 1568.4 mg
  • Total Carbohydrate - 67.6 g
  • Dietary Fiber - 7.6 g
  • Sugars - 6.3 g
  • Protein - 20.4 g
  • Calcium - 112.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 35.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large frying pan over high heat. Cook chicken for 5 minutes on each side or until browned and transfer to a plate.

Step 2

Reduce heat to medium and add onion, garlic and ginger and cook, stirring, for 4 minutes or until onion softens and then add spices and cook, stirring, for 1 minute or until fragrant, now add peanut butter, coconut milk, lime juice, kecap manis, fish sauce, sugar and 1/2 cup water and cook, stirring, for 2 minutes or until smooth and bring to the boil.

Step 3

Return chicken to pan, skin-side up and reduce heat to low and simmer, uncovered, for 10 minutes.

Step 4

Top with broccolini and cook, covered, for 2 to 3 minutes or until broccolini is tender and chicken is cooked through.

Step 5

Sprinkle with coriander and chilli and serve with steamed rice and lime cheeks.

Tips & Variations


  • 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.

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