Malaysian Satay Chicken
Recipe: #35834
October 10, 2020
Categories: Chicken, Malaysian, No Eggs, Non-Dairy, Spices, Bone-in Pieces, Chicken Dinner, more
"From our Saturday newspaper The West Australian."
Original is 4 servings
Ingredients
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 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.
Tips
- 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
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