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A white plate with a blue rim holding chicken pieces in a thick peanut satay sauce, with shredded pale green leaves and diced cucumber, on a green woven placemat.
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Thai Peanut Satay Chicken (One Pan, Zero Skewers)

Satay-sauced chicken thigh on shredded lettuce and cucumber. Low-spoon: one pan, one bowl and a little chopping.
Servings 2
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

  • Large frying pan or wok
  • Medium mixing bowl
  • Chopping Board
  • Knife
  • Measuring cups and spoons
  • Instant-read thermometer (optional)

Ingredients

Chicken

  • 500 g chicken thigh fillets
  • 1 tbsp olive oil
  • Pinch of salt and a few grinds of black pepper

Satay sauce

  • ½ cup (125 mL) peanut butter (Mayvers Dark Roast, as tested)
  • ¼ cup (60 mL) chicken stock or broth, plus extra to loosen
  • 2 tbsp tamari or soy sauce
  • 1 tbsp orange juice
  • 1 tbsp lemon juice
  • 1 tbsp rice wine vinegar
  • ½ tsp sesame oil
  • 2 tsp garlic chilli paste
  • Pinch of cayenne pepper

To serve

  • 1 baby cos lettuce heart
  • 100 g Lebanese cucumber
  • ¼ cup coriander leaves

Instructions

Prepare the salad base

  • Wash the lettuce heart and shred it.
  • Dice the cucumber into roughly 1 cm pieces.

Make the sauce

  • Add the peanut butter, stock, tamari, orange juice, lemon juice, rice wine vinegar, sesame oil and garlic chilli paste to a medium bowl.
  • Mix until smooth, with no streaks of peanut butter left.

Cook the chicken

  • Cut the chicken into bite-size cubes, about 2 cm.
  • Season the chicken with a pinch of salt and a few grinds of black pepper.
  • Heat the olive oil in a large frying pan or wok over high heat until it shimmers.
  • Add a batch of chicken. Cook for 3–4 minutes, until golden brown on the outside.
  • Move the browned chicken to a plate and repeat with the rest, in batches.
  • Return all the chicken to the pan.
  • Pour in the sauce and add the pinch of cayenne. Stir to coat.
  • Turn the heat down to low and simmer for 10 minutes, stirring now and then.
  • If the sauce gets too thick, stir in a splash of stock, about 1 tbsp at a time.
  • Cut open the biggest piece of chicken. It should be white all the way through with no pink, and 75°C in the centre if you're using a thermometer.

Serve

  • Spoon the chicken and sauce over the lettuce and cucumber.
  • Scatter the coriander over the top.

Notes

  • Storage: cool and refrigerate within 2 hours. Eat within 3 days. Reheat once, until steaming hot all the way through. Freezer: up to 3 months for the chicken and sauce, thawed in the fridge and used within 24 hours.
  • Key swap: tamari or soy sauce, 1:1. Soy sauce contains wheat.
Calories: 4025kcal
Course: Main Course
Cuisine: Asian-inspired
Keyword: chicken satay, peanut sauce chicken, Thai peanut satay chicken
Spoon Rating: Low Spoons
Protein: Chicken & Poultry
Bonus Spoons: ⏲Fast Feed
Diet: Low Carb

Nutrition

Serving: 1 serve | Calories: 4025kcal | Carbohydrates: 7g | Protein: 92g | Fat: 59g