Course : Lunch/Dinner | Cuisine: Thai | Servings : 2 persons | Cook Time : 35 minutes
Creamy Chicken Peanut Butter Satay
Thai food is a corner of the market that’s very distinctive. It isn’t Chinese food, but differs from Indonesian and even Vietnamese. Our creamy chicken peanut butter satay recipe utilises all of the ingredients found in abundance in this tropical wonderland.
On Peanut Butter Day (1 March), you can make this whole muscle chicken recipe using most of our chicken products such as Hot ‘n’ Spicy Chicken Chunks, Southern Fried Chicken Fillet or Breaded Chicken Goujons.
Chicken Satay is all about the creamy peanut sauce which is alive with layers of multi-dimensional flavour. This Peanut Sauce Chicken is everything you love about peanut butter in all its nutty, luscious glory and Thai food infused with ginger, garlic, coconut and lime.
Chef’s tip: try and find some authentic Thai basil for that great finish. It does differ from British basil in taste, so will give a superior taste if you can source it fresh and locally.
- 650g Riverside chicken
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp pepper
- 454g can coconut milk
- 2 tsp cornstarch
- 1 bsp reduced sodium soy sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2-3 teaspoons Asian chili sauce
- 1 teaspoon dried basil
- 1/3 cup smooth or crunchy peanut butter
- crushed peanuts
- fresh coriander
Add chicken seasonings to a large bowl and whisk to combine; add chicken and stir to evenly coat; set aside.
In a medium bowl, whisk the sauce ingredients together; set aside.
Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until hot and rippling. Add chicken and cook as per instructions.
Add sauce and cook until thickened, 3 – 5 minutes. Stir in peanut butter until melted.
Taste and season with additional chili sauce or lime juice. Garnish with plenty of cilantro and crushed peanuts and serve with rice