Speedy Satay Chicken: Creamy Peanut Sauce You’ll Love

This Speedy Satay Chicken with creamy peanut sauce is a quick, family-friendly meal that delivers unbeatable flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Satay Sauce

1 cup Coconut Milk Can substitute with light coconut milk for a lighter version.
½ cup Chicken Stock Use homemade or low-sodium store variety.
½ cup Natural Smooth Peanut Butter Can be replaced with almond butter for a nut-free option.
2 tablespoons Kecap Manis Can be substituted with soy sauce and brown sugar.
1 tablespoon Dark Soy Sauce Regular soy sauce can work but won’t be as rich.
1 tablespoon Sugar Use honey or maple syrup for a natural sweetener.
1 teaspoon Sea Salt Flakes Regular salt can be used in the same quantity.

For the Chicken

1 pound Minced Chicken Finely chopped chicken breast is an acceptable alternative.
2 tablespoons Light Olive Oil Any neutral oil can substitute.
1 medium Brown Onion Yellow or white onions are suitable substitutes.
2 cloves Minced Garlic Garlic powder can be used as an alternative.

For the Spices

1 tablespoon Curry Powder A blend of spices like turmeric and cumin can work too.
½ teaspoon Ground Turmeric Optional but enhances the dish.
1 teaspoon Sweet Paprika Can be substituted with regular paprika.

For Serving

4 cups Steamed Jasmine Rice Substitute with brown rice or noodles if desired.
1 cup Cucumbers Other veggies can be used as garnishes.
¼ cup Crushed Peanuts Omit for nut-free recipes.
¼ cup Fresh Coriander Leaves Mint or basil can be alternatives.
2 wedge Lime Wedges Lemon can be used as a substitute.
1 tablespoon Chili Oil Adds heat; can be omitted or substituted with fresh chilies.

Equipment

medium bowl
Large Pan
spatula

Method

Step‑by‑Step Instructions for Speedy Satay Chicken

In a medium bowl, whisk together coconut milk, chicken stock, natural smooth peanut butter, kecap manis, and dark soy sauce until smooth. Set aside.
Heat light olive oil in a large pan over medium-high heat. Add diced brown onion and minced garlic cloves, sauté for 1-2 minutes until fragrant.
Add minced chicken to the pan, breaking it apart as it cooks. Stir for 3-4 minutes until golden brown.
Sprinkle in curry powder, ground turmeric, sweet paprika, sugar, and sea salt flakes. Stir for 1 minute to toast the spices.
Pour satay sauce into the pan and stir well. Simmer for about 3-4 minutes until sauce thickens.
Taste and adjust seasoning as necessary. Serve over jasmine rice and garnish with cucumbers, crushed peanuts, and lime juice.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best results, sauté onions and garlic carefully. Adjust sauce thickness by adding chicken stock if needed. Garnish with fresh herbs for extra flavor.

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