Easy Satay Chicken

Can’t figure out what to make for dinner? Try this Easy Satay Chicken: all you need is peanut butter, sweet chilli sauce, wholegrain mustard and voila! 20 minutes later, you’ll have a delicious and simple meal on your table.

Throw in some roughly chopped veggies, some chicken, and cook some rice to serve and you’re done. It’s not too spicy, and kids love it too.

I first had this dish years ago in Sydney when my brother-in-law David and his wife Katy cooked dinner for us. I remember it being absolutely delicious and had been meaning to cook it myself. I finally got around to the other night, and it was just as delicious as I remember.

I took the leftovers to work for lunch, and had a number of people ask for the recipe, so thought I better post it- here you go!

Easy Satay Chicken

Easy Satay Chicken

Makes: 4 large servings

Ingredients:

  • 2 chicken breast
  • 5 tablespoons of peanut butter (crunchy or smooth- they will both work well!)
  • 3 tablespoons of sweet chilli sauce (we love the Trident brand)
  • 3 teaspoons of wholegrain mustard
  • 1/2 head of broccoli
  • 1 capsicum
  • 1 carrot
  • 1 zucchini
  • 4 mushrooms
  • rice (to serve)

Directions:

  1. Cook the rice (stove top or microwave, it doesn’t matter)
  2. Dice chicken into 1.5cm chunks
  3. Cut veggies as desired (I like carrots in sticks, small pieces of broccoli and zucchinies in half cirlces)
  4. Put a large frypan on the stove on medium heat, with a dash of olive oil
  5. Once the oil is hot, cook chicken until browned and just cooked through
  6. Set aside chicken in a separate bowl (to add back in later), and cover with foil to keep warm
  7. Leave the frypan on medium heat and add another dash of olive oil
  8. Cook veggies until tender, about 5-7 minutes
  9. Add the peanut butter, sweet chilli and mustard, stirring together until it all melts and coats the veggies
  10. Quickly stir in cooked chicken, and if needed a dash or two of water to keep it ‘saucy’, and remove from heat
  11. Serve with rice and enjoy!

Recipe Source: from my brother-in-law David and his wife Katy

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