Ingredients
8 chicken thigh fillets (800 g), trimmed, thickly sliced
2 tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 tsp dried chilli flakes
1 ½ cups jasmine rice
150 g steamed green beans, trimmed, to serve
150 g steamed snow peas, trimmed, to serve
fresh coriander leaves, to garnish
Peanut sauce
270 ml can light coconut milk
½ cup crunchy peanut butter
½ cup chicken stock
2 tbsp kecap manis (Indonesian sweet soy sauce)
Method
- To make peanut sauce, combine all ingredients in a medium bowl. Set aside.
- Toss chicken in half the oil. Heat a large, deep, non-stick frying over medium to high heat. Add chicken in two batches. Cook, stirring occasionally, for about 4 minutes, or until browned. Remove.
-
Add remaining oil, onion, garlic and chilli to same pan. Cook, stirring, for 2 minutes or until soft. Return chicken to pan with peanut sauce.
-
Bring to boil. Gently boil, uncovered, stirring occasionally, for about 10 minutes, or until chicken is cooked and sauce is slightly thickened. according to absorption method on packet.
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Serve satay with rice, beans and snow peas. Garnish with coriander.
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