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Chicken in Satay Sauce
  • Chicken in Satay Sauce
  • Chicken in Satay Sauce
Chicken in Satay Sauce

Chicken in Satay Sauce

Satay isn't a traditional Chinese dish (it originated in Indonesia and may have been introduced there by Arab traders), but has become an extremely popular option in Chinese takeaways in the UK. The rich, sweet peanut-based sauce is really indulgent and a great option for those who might prefer a milder flavour.

To make this recipe, you'll need:

BADIAN BLEND: 1 ½ tsp

LA JIAO BLEND: tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp

Need the blends?

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 112

Effort: Medium effort

Serves: 4

Prep: 5 mins

Cook: 30 mins

Origin: China
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 clove of garlic - finely grated or crushed
  • 50g peanut butter (smooth is best but any type is ok)
  • 200ml coconut milk (full fat is best)
  • 2 tbsp soy sauce (any type)
  • 1 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 35g sugar
  • ½ tsp turmeric or curry powder (any type) (optional)
  • 1 tsp sesame oil (optional)
Blends Needed

BADIAN BLEND: 1 ½ tsp

LA JIAO BLEND: tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND: tsp
Goes Great With
Also Works a Treat With
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L
Lynton Weeks

Excellent dish, so quick and easy to make, indulgent and mild in flavour. One for midweek when time is short or pre-make and stock up.

R
Richard Banks

Beautiful! Really captures the Satay essence in a vibrant, flavourful way. I made mine a bit thicker, more like Peanut Butter, as a side sauce so the children could have more choice. Lovely on my chicken in a Bao Bun!