Ingredients
- 1 tablespoon peanut oil
- 1 kilogram Chicken Thigh, skin-on and trimmed (4 thighs thigh fillets)
- 1 brown onion, small finely chopped
- 1 garlic clove, minced
- 1 cm piece ginger, peeled finely grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 cup crunchy peanut butter
- 165 ml coconut milk
- 2 tablespoon lime juice
- 1 tablespoon kecap manis
- 1 tablespoon fish sauce
- 2 teaspoon brown sugar
- 1 bunch broccolini trimmed
- 1/4 cup fresh coriander leaves
- 1 chilli, long red and thinly sliced
- 4 serves steamed brown rice *to serve
- 4 lime cheeks *to serve
How to Make
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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.
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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.
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Step 3: Return chicken to pan, skin-side up and reduce heat to low and simmer, uncovered, for 10 minutes.
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Step 4: Top with broccolini and cook, covered, for 2 to 3 minutes or until broccolini is tender and chicken is cooked through.
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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.
We hope you enjoy this recipe!
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