Peanut Chicken Satay

A quick and easy weeknight dinner bursting with flavour. Tender chicken pieces are stir-fried and coated in a mouthwatering peanut sauce that’s the perfect combination of sweet, salty and spicy. Ready in under 15 minutes!

Ingredients

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces (or chicken breast)
• 1 tsp mild curry powder
• 1 tsp sea salt flakes
• 90 g (⅓ cup) natural smooth peanut butter
• 80 ml (⅓ cup) sweet chilli sauce (or substitute with ¼ cup sugar or honey)
• 2 tbsp all-purpose soy sauce or tamari
• 1 tbsp rice wine vinegar or white vinegar
• 1 tsp freshly minced garlic
• 1 tbsp olive oil
• 1 onion, finely diced
• Rice, cucumber, coriander (cilantro), fresh chilli, crushed peanuts and lime wedges, to serve

Method

1. Sprinkle the chicken with curry powder and salt, toss to coat and set aside.
2. In a small bowl, combine the peanut butter, sweet chilli sauce, soy sauce, vinegar, garlic and 2–3 tablespoons of water.
3. Heat the olive oil in a large frying pan over high heat. Add the onion and cook for 1–2 minutes until softened.
4. Add the chicken and cook for 5–6 minutes until browned and cooked through.
5. Turn the heat off and stir through the peanut sauce. Add 2–3 more tablespoons of water to loosen the sauce if required.
6. Serve with rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges.

Tips

• Best made fresh, but you can prepare the chicken in advance to make this an extra speedy dinner.
• Refrigerate leftovers for up to 3 days. Reheat in the microwave until piping hot. Add 1–2 tablespoons of water to loosen the sauce if needed.
• Not suitable for freezing.