Stir-fry Chicken Satay

Name: Stir-fry Chicken Satay
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3-4
Ingredients: 2 tablespoons canola oil; 1 small yellow onion, sliced; 1 clove garlic, minced; ½ cup frozen mix vegetables; ½ cup cherry tomatoes, halved; 2 tablespoons canola oil; ½ cup cashew nuts; Cilantro for garnish; Sliced red pepper or chilli for garnish; 500g or 18 ounches chicken thigh fillets, cut into 2.5cm cubes; 1 clove garlic, minced; 1 tablespoon curry powder; 1 teaspoon sugar; ½ teaspoon salt; 2 teaspoons red curry paste; ½ cup coconut milk; ½ cup creamy peanut butter; 1½ tablespoons caster sugar; 2 teaspoons curry powder; ¾ teaspoon salt; ½ teaspoon chilli or cayenne powder (optional); 2 tablespoons apple cider vinegar; 1½ tablespoons red curry paste; 2 teaspoons dark soy sauce; 1 teaspoon fish sauce (optional); ½ cup coconut milk; 1 cup water

by Olivia Homecook

3-4 Portions

50 min

This is a simplified version of chicken satay, taking the key elements of the dish and adding some other ingredients to amp up the flavour profile, making it an easy and quick recipe that can made in large portions.

Keep in mind the peanut butter that you use is quite important. If it is very sweet, you may find that you don’t need to add as much sugar, so taste as you go. You can also go for a chunky peanut butter if you prefer the texture or if you haven’t got cashew nuts lying around (although they also provide flavour).

For more recipe ideas please visit my IG: olivia_homecook

Marinade the chicken

Stir-fry Chicken Satay

You can do it! Saved to your recipes

Recipe details

Yield 3-4 Portions
Time spent: Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 tablespoons canola oil
1 small yellow onion, sliced
1 clove garlic, minced
½ cup frozen mix vegetables
½ cup cherry tomatoes, halved
2 tablespoons canola oil
½ cup cashew nuts
Cilantro for garnish
Sliced red pepper or chilli for garnish

Marinade for chicken

500g or 18 ounches chicken thigh fillets, cut into 2.5cm cubes
1 clove garlic, minced
1 tablespoon curry powder
1 teaspoon sugar
½ teaspoon salt
2 teaspoons red curry paste
½ cup coconut milk

Peanut sauce

½ cup creamy peanut butter
1½ tablespoons caster sugar
2 teaspoons curry powder
¾ teaspoon salt
½ teaspoon chilli or cayenne powder (optional)
2 tablespoons apple cider vinegar
1½ tablespoons red curry paste
2 teaspoons dark soy sauce
1 teaspoon fish sauce (optional)
½ cup coconut milk
1 cup water

Instructions

In a medium bowl add the chicken marinade ingredients, mix well, and set aside.
In a small bowl add and mix all the peanut sauce ingredients. Set aside.
In a frying pan add 2 tablespoons of canola oil and put on medium heat, add the cashew nuts and fry until golden brown. Set aside
Using the same frying pan, remove the leftover oil after the cashews, add 2 tablespoons of canola oil, and heat up over high heat, add the sliced onion and minced garlic. Fry until it is fragrant, then add the marinated chicken with all the marinade liquid.
Cook for about 5 minutes, then add the peanut sauce mix and cook further until the chicken is fully cooked.
Reduce the heat and add the tomatoes and frozen mixed vegetables, simmer for another 3 minutes, until the vegetables are cooked and the sauce has thickened.
Garnish the chicken satay with fried cashews, chopped cilantro, and sliced chillies before serving. Serve it warm with rice or noodles.

Top stories

Stir-fry Chicken Satay

Stir-fry Chicken Satay

Recipe details

Ingredients

Ingredients

Marinade for chicken

Peanut sauce

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Dishes America Has Been Raving About In 2022

More

Top stories

Stir-fry Chicken Satay

Stir-fry Chicken Satay

Recipe details

Ingredients

Ingredients

Marinade for chicken

Peanut sauce

Instructions

Popular Recipe Book

More Recipes