Easy Chicken Satay
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 270milliliter coconut milk
- 2tablespoons red curry paste
- 1 1/2tablespoons caster sugar
- 500grams chicken thigh fillets, halved
- 1tablespoons peanut oil
- 1/2 cup smooth natural peanut butter
- 3teaspoons soy sauce
- 3teaspoons rice wine vinegar
- 200grams snow peas, trimmed, halved lengthways
- 450grams microwave jasmine rice
- 1/4 cup unsalted roasted peanuts, chopped
- 2tablespoons coriander leaves (to serve)
- 1 lime, cut into wedges (to serve)
Nutrition per serving
3750kJ
Protein
41.5grams
Sugars
14.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With its tasty flavour combo of peanut and coconut, this chicken satay recipe is perfect for an easy midweek dinner.
Method
Step 1 of 5
Bring a medium saucepan of water to the boil. Combine 1/2 cup coconut milk, 1 tbs curry paste and 2 tsp sugar in a bowl. Add chicken and toss to coat. Heat oil in a large frying pan over medium heat. Cook chicken, turning occasionally, for 10 minutes or until golden and cooked through.
Step 2 of 5
Meanwhile, combine peanut butter, soy sauce, vinegar, 1/2 cup water and remaining coconut milk, curry paste and sugar in a small saucepan. Bring to a simmer over medium heat. Simmer for 3 minutes or until thickened slightly. If sauce is too thick, adjust consistency with a little water.
Step 3 of 5
Meanwhile, cook snow peas in saucepan of boiling water for 1 minute or until just tender. Drain.
Step 4 of 5
Heat rice according to packet instructions.
Step 5 of 5
Divide rice among plates. Top with snow peas and chicken. Sprinkle with peanuts and coriander. Serve with lime wedges and satay sauce.
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