Speedy Satay Chicken
By: Simple Home Edit
Total time: 15 minutes
Ingredients
Satay Sauce
13 1/2 fl. oz. (400 ml) coconut milk
1/2 cup chicken stock
1/3 cup smooth, natural peanut butter
1 tbsp. Kecap manis
1 tsp. dark soy sauce
Chicken
2 tbsp. olive oil
1 yellow onion, finely diced
1 tbsp. freshly minced garlic
1 lb. ground chicken
2 tbsp. water (if needed)
1 tbsp. mild curry powder
1/2 tsp. ground tumeric
1 tsp. sweet paprika
1 tsp. white sugar
1/2 tsp. sea salt flakes
For serving
Jasmine rice
2 persian cucumbers sliced
1/4 red onion, sliced
1/4 cup crushed peanuts
1/4 bunch fresh cilantro
Lime wedges
Chili oil (optional)
Instructions
Make the satay sauce – Place all the sauce ingredients in a jug and whisk until smooth. Set aside.
Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes. Add the ground chicken and cook, breaking it up as you go, for 3–4 minutes. Break the chicken up just enough – don’t over-stir. You want juicy, chunky pieces.
Add the spices – Add the water to the pan to deglaze and scrape up any stuck-on bits if needed, followed immediately by the curry powder, turmeric, paprika, sugar and sea salt flakes.
Add the satay sauce – Add the satay sauce and stir to combine. Reduce the heat to medium and simmer for 3–4 minutes, stirring, until the sauce thickens and becomes glossy and creamy.
Finish and serve – Turn off the heat, season with extra salt to taste. Spoon the chicken over hot rice and serve with cucumber, red onion, crushed peanuts, coriander, a squeeze of lime juice (essential) and a drizzle of chili oil, if using.
