Satay chicken

  • 4 free range skinless chicken breasts (or thighs), sliced
  • 1 can lite coconut milk *i only use half but depends on how thick you like it
  • 1/2 onion (finely chopped)
  • 1 clove garlic (crushed)
  • 2 tablespoons natural peanut butter (crunchy)
  • 1/2 tablespoon brown sugar
  • 1 teaspoon sweet soy sauce *If using normal soy sauce it will change the flavour slightly
  • Pinch of dried chilli flakes
  • 1 tablespoon neutral oil

Crunchy slaw

  • 1/4 white cabbage, thinly sliced
  • 1/4 red cabbage, thinly sliced
  • 1-2 carrots, thinly sliced or julienned
  • 2 large handfuls of mungbeans
  • 2 spring onions, sliced finely
  • Handful of fresh coriander, chopped
  • 1/2 cup raw peanuts, crushed
  • Dressing: 2 tablespoons lemon juice, 2 teaspoons runny honey, 2 teaspoons sesame oil, 1 teaspoon dijon mustard, 2 teaspoons rice wine vinegar, salt and pepper

To serve

  • Brown rice, cooked
  • Extra chopped coriander and spring onions to garnish
  • Sesame seeds to garnish


Start by preparing the crunchy slaw. For the dressing add all of the ingredients into a jar and shake well. Then toss all of the slaw ingredients and dressing together. Set aside while you prepare the rest of the meal.

To cook the chicken heat 1/2 of the oil in a pan, add the chicken and cook through.

While the chicken is cooking prepare the sauce. Heat the rest of the oil in a saucepan and fry the garlic, onion and chili over a moderate heat until onion is soft. Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and stir through. Add a the coconut milk a little at a time until you achieve your desired consistency. When you are happy with your satay sauce add the chicken, stir through and then remove from the heat.

To serve, I lay the brown rice on the bottom of each individual bowl, top it with salad and then the satay chicken. I like to finish it off with a sprinkle of sesame seeds and the remaining coriander and spring onions. You can dress it up however you like though ūüôā

Serves: 4-5


  • The satay sauce can be made and used as a dipping sauce on the side of¬†chicken skewers ¬†– this makes a great entree or plate to take to a potluck.
  • It can be used for a stirfry sauce.
  • The satay chicken can also be served with steamed asian vegetables instead of the crunchy slaw.


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