Recipe by The Flying Chef
This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in about 30 Min's. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.
Top Review by Bob C.
I love chicken satay and I'm always looking for a faster, easier recipe. I haven't tried this one yet, but one thing has me confused. The photos (in fact the very definition of "chicken satay") involve skewered pieces of chicken. The directions make no reference to skewering at any stage. In fact, use of a wok for both stages of frying precludes use of skewers (unless the wok is very large or the skewers are very short !)
- 1 tablespoon peanut oil
- 800 g chicken breasts (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.) or 800 g chicken tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
- 2 brown onions, sliced thinly
- 3 garlic cloves, crushed
- 50 ml water
- 1 teaspoon chicken stock
- 150 ml satay sauce
- 1 teaspoon chili flakes
- 250 ml coconut milk
- 200 ml coconut cream
- 2 green onions, sliced
Directions See How It's Made
- Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
- Cook onion and garlic in same wok, stir-until onion softens.
- Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
- To serve: Spoon chicken over rice and sprinkle with green onions.