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  • Writer's pictureLeanne Fullwood

Chicken Satay

Updated: Apr 25, 2020

My husband and I have repeated battles with him wanting a takeaway and me wanting to cook (and make it better). He’s just savage it still means he has to wash up!

I think this just about won him over though! He practically licked the bowl clean! I cannot tell you how important that chicken marinade is. It loads the chicken with flavour and keeps it tender all through cooking! Then drench it in that gorgeous satay sauce, serve with sticky rice and stir fried greens and you are onto an absolute winner!!!

Chicken Satay with Pak Choi

Serves 2


2 chicken breasts, butterflied

4 tbsp teriyaki sauce

1 tbsp plus 1tsp sesame oil

1tsp grated ginger

1tsp grated garlic

2 pak Choi

A handful of kale

180g Thai Jasmine Rice

Satay Sauce:

1/2 can coconut milk

Pinch of chilli flakes

1 tbsp soy sauce

50g peanut butter

1 tsp brown sugar/maple syrup


1. Take the butterflied chicken breasts and lay flat on a chopping board. Cover in cling film and bash with a rolling pin until even thickness throughout.

2. Place in a bowl with the teriyaki sauce, 1tbsp sesame oil, ginger and garlic and set aside to marinate.

3. In a Saucepan, add the 180g rice plus 360ml water. Bring to the boil, cover with a lid and then reduce to a simmer for 10 minutes. The rice should absorb the water. Turn the heat off and leave the lid on to let the rice go sticky.

4. For the satay sauce, add the coconut milk, peanut butter, soy sauce, chilli flakes and sugar/maple syrup to a saucepan. Mix together and simmer until thickened.

5. Heat a large frying pan and add the chicken and the marinade. Fry on each side for 3-4 minutes until cooked through. If the marinade start to dry out, add a few tablespoons of water to keep the chicken moist.

6. Add the 1/2 tsp sesame oil to a wok on a high heat and throw in the kale and pak choi. Toss in the wok with two spoons to cook through evenly.

Serve in deep bowls with the chicken chopped up if desired! Enjoy!

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