Malaysian Satay Chicken

Prep Time
Cook Time
Ready In

Recipe: #35834

October 10, 2020

"From our Saturday newspaper The West Australian."

Original is 4 servings


  • 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 by Step Method

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.


  • 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.

2 Reviews


Delicious! Made four thighs and all the sauce and happy I did. The crunchy peanut butter gave the sauce a lovely texture.Did not use the kecap manis as it is very high in sodium, and used Thai chili as the store did not have the long red ones. This will see repeats! Thank you for sharing Pat! Made for Billboard Recipe Tag.


review by:
(6 Dec 2020)


Fantastic! A little labor intensive with all the spices but well worth it. It’s a keeper


review by:
(3 Dec 2020)

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