Tender chicken stir-fried with colourful vegetables, aromatic curry powder and a rich, creamy satay peanut sauce.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Cuisine: Asian
Course: Main Dish
Tags: Satay Chicken · Chicken Recipes · Peanut Sauce · Stir-Fry · Asian Recipes · Quick & Easy
Ingredients
For the Chicken and Vegetables
- 400g boneless, skinless chicken thigh, diced into 2cm pieces
- 1 medium white onion, cut into large chunks
- 2 cloves garlic, finely diced
- ½ green pepper, cut into large chunks
- ½ red pepper, cut into large chunks
- 1 small carrot, peeled and thinly sliced
For the Marinade
- 1 tbsp light soy sauce
- 1 tsp Chinese cooking wine
- ½ tbsp kecap manis
- 1 tsp sugar
- ¼ tsp salt
- 1 tsp cornflour
- A pinch of white pepper
For the Satay Sauce
- 1 tsp curry powder
- 2 tbsp satay sauce
- 2 tbsp crunchy peanut butter
- 300ml chicken stock
- ¼ tsp sugar
- ½ tbsp kecap manis
To Thicken
- 1 tsp potato starch or cornflour
- 2 tbsp cold water
To Serve
- Steamed jasmine rice
Method
1. Marinate the chicken
Place the diced chicken in a bowl.
Add the light soy sauce, Chinese cooking wine, kecap manis, sugar, salt, cornflour and white pepper.
Mix well to coat the chicken and set aside.
2. Prepare the vegetables
Cut the onion and peppers into large chunks.
Thinly slice the carrot and finely dice the garlic.
Set the vegetables aside.
3. Cook the chicken
Heat a little oil in a wok over medium-high heat.
Add the marinated chicken and stir-fry for 4–5 minutes, until nearly cooked through.
Remove the chicken from the wok and set aside.
4. Stir-fry the vegetables
Add a little more oil to the wok.
Add the onion and garlic and stir-fry for approximately 30 seconds.
Add the carrot, green pepper and red pepper.
Stir-fry for a further 1 minute.
5. Add the curry powder
Sprinkle the curry powder over the vegetables.
Stir-fry for approximately 30 seconds, allowing the curry powder to become fragrant.
6. Add the satay sauce
Add the satay sauce and crunchy peanut butter.
Stir-fry for approximately 1 minute, until the peanut butter has melted and is evenly combined.
7. Finish the chicken and sauce
Return the cooked chicken to the wok.
Add the chicken stock, sugar and kecap manis.
Cook for 2–3 minutes, stirring occasionally.
For a thicker sauce, reduce the heat.
Mix the potato starch or cornflour with 2 tablespoons of cold water. Gradually add the mixture to the wok while stirring until the sauce reaches your preferred consistency.
8. Serve
Serve the satay chicken hot with steamed jasmine rice.
Notes
- Use chicken thigh: Chicken thigh stays tender and works particularly well with the rich satay sauce.
- Adjust the consistency: Add the starch mixture gradually so you can control how thick the sauce becomes.
- Keep the vegetables crisp: Avoid overcooking the peppers and carrot so they retain some texture.
- Adjust the sweetness: Add a little extra kecap manis if you prefer a sweeter satay sauce.
