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Satay chicken
Preparation : 25 min
Cooking : 0 min
Total time : 25 min Rest : 0 min
2 small shallots
2 cloves garlic
1 tbsp peanut oil
1 tbsp of light brown sugar
2 tbsp soy sauce
2 tbsp chili paste
150 g crunchy peanut butter
100 g cashews
400 ml can coconut milk
4 chicken thighs
150 g fresh green beans
5 sprigs Coriander
500 g rice
Associated products
- 2 small shallots
- 2 cloves garlic
- 1 tbsp peanut oil
- 1 tbsp of light brown sugar
- 2 tbsp soy sauce
- 2 tbsp chili paste
- 150 g crunchy peanut butter
- 100 g cashews
- 400 ml can coconut milk
- 4 chicken thighs
- 150 g fresh green beans
- 5 sprigs Coriander
- 500 g rice
Vanessa Campbell
5 comments
This took a lot longer to cook than the recipe states. Both my friend and I had the same trouble with this. She ended up cooking hers on the stove. I persisted and turn up the temp to 140 until I could smell burning on the bottom. I reckon it took a good 20 minutes longer. I also added extra soy and some lime juice to lift the flavour.
I read the comments before cooking this dish and would agree the chicken needed a lot more cooking. I added the extra soy sauce but the next time I would half the chilli paste. This dish had plenty of flavour and I would definitely cook this again. My husband gave this dish a 8 out of 10 😊
was delicious but needed to cook l o nervous than suggested in the recipe. Maybe I should have cut the chicken into smaller pieces?
The chicken was raw even after doubling the time. So disappointing. Why don’t you update the recipe upfront?
hi mine stuck to the bottom of the jug and think peanut butter needs to be less as overpowering