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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
4 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?
hi mine stuck to the bottom of the jug and think peanut butter needs to be less as overpowering