Category Archives: Satay

Dinner, Satay

Nuts About You Peanut Satay Chicken & Potatoes

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Just when you think there isn’t anything better than chicken swimming in peanut satay sauce, we’ve discovered there is… potatoes in peanut satay sauce!

We’ve tried many versions of peanut satay and hubby’s version definitely takes the cake!

The kids are always asking for it and it’s easy to over indulge, so be warned.

Nuts About You Peanut Satay Chicken & Potatoes

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 800g chicken breast, cut into bite sized pieces
  • 4 large potatoes, cut into 2cm pieces
  • Large head of broccoli, cut into small pieces
  • Peanut satay sauce:
    • 200ml coconut cream
    • 1 tablespoon sweet chilli sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons crunchy peanut butter
    • Optional: 1/2 cup crushed peanuts – if you like it crunchy

Method

  • Potatoes:
    • Air fry potatoes on 200 degrees for 25 minutes (turning half way), until brown and crispy. Times may vary so keep an eye on them.
    • If using fan-forced oven, coat potatoes with oil and salt then cook at 180 degrees for 40-45 minutes, turning half way through.
  • Chicken:
    • Add 1 tablespoon peanut oil to a fry pan, add the chicken, and season with salt and pepper.
    • Cook on HIGH stirring constantly until brown.
    • Reduce heat to LOW and cover pan with lid for another 5 minutes to keep the moisture in and make chicken succulent.
  • Broccoli:
    • In a saucepan/steamer, boil water then add the broccoli and cook for 5 minutes, testing with a fork to see if it is cooked through.
  • Peanut satay sauce:
    • Whilst chicken and potatoes are cooking prepare the sauce by adding all ingredients into a small saucepan and heat on LOW until sauce thickens and is smooth.
  • To serve, drizzle satay sauce over chicken, potatoes and broccoli.
Dinner, Satay, stir fry

Quick Satay Chicken Stir Fry

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Stir fry’s are one of our favourite go-to meals and the kids love them too – probably because we blended theirs to a pulp before serving to them as babies.

They’re so quick and easy, and a great way to use up the last of your vegetables before your next shop. Pick up the satay recipe base in your next shop and have it on hand in the cupboard, so you can make this meal anytime you please.

You can add noodles at the end before serving, accompany with rice, or simply serve as is!

Quick Satay Chicken Stir Fry

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 500g chicken breast, cut into bite sized pieces
  • Sauce:
  • 1 tablespoon water
  • 200g broccoli, cut into small pieces
  • 3 carrots, chopped into 1cm pieces
  • 1/2 capsicum cut into thin strips
  • 1/4 red cabbage, shredded
  • 1 packet Kantong Hokkein Noodles (or any noodles of your choice)

Method

  • Create sauce by combining the recipe base, crunchy peanut butter, and 3/4 cup (190ml) of water. Add the sweet chilli sauce and stir, set aside.
  • In a wok or large frypan, add peanut oil, and cook chicken on MEDIUM heat until brown.
  • Reduce heat and add vegetables putting broccoli and carrot in first, then cabbage, so it creates a blanket over the chicken.
  • Set pan on HIGH, and when hot add 1 tablespoon of water. Cover pan with lid for 3 minutes, or until vegetables are cooked to your liking and the chicken is tender.
  • Remove lid, and add noodles.
  • Add sauce mix from first step, simmer whilst stirring for a few minutes until sauce thickens.