Peanut Chicken Satay

chicken satay
  • 500g chicken thigh, cut into bite-sized pieces
  • 1 tsp mild curry powder
  • 1 tsp salt
  • 1/3 cup natural smooth peanut butter
  • 1/3 cup sweet chilli sauce (or substitute with 1/4 cup sugar or honey)
  • 2 tbsp all purpose soy sauce (or tamari)
  • 1 tbsp rice wine vinegar (or white vinegar)
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • Rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges to serve
  1. Sprinkle the chicken with curry powder and salt, toss to coat and set aside.
  2. In a small bowl, combine the peanut butter, sweet chilli sauce, soy sauce, vinegar and garlic along with 2-3 tbsp of water.
  3. Heat the olive oil in a large skillet on high heat. Add the onion and cook 1-2 minutes until softened.
  4. Add the chicken, cook for 5-6 minutes until browned and cooked through.
  5. Turn the heat off, stir through the peanut sauce. Add 2-3 more tbsp of water if needed to loosen the sauce. Serve with rice, cucumbers, coriander, fresh chilli, crushed peanuts and lime wedges.

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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