Quick & Easy Buttery Spicy Satay Chicken

15 December 2017 By

Use my new buttery spicy satay simmer sauce to make this deliciously easy satay chicken.


Buttery Spicy Satay Sauce 480 g

Ingredients (Serves 8)

  • 4 tbsp oil
  • 2 cup onions, quartered into wedges
  • 1 kg chicken thighs, diced
  • 2 tsp turmeric
  • 480 g jar Latasha’s Kitchen Buttery Spicy Satay Simmer Sauce
  • 250 ml water or Ayam Coconut Milk
  • Salt to taste
  • Handful of snow peas, sugar snap peas, green beans, asparagus or broccolini
  • Honey, grated palm sugar or brown sugar to taste
  • Serve with rice, cucumber and steamed vegetables

Method

  1. In a hot pan, add the oil and quartered onion wedges. Cook for 3 minutes before adding the chicken, turmeric and a pinch of salt. Brown the chicken for 10 minutes at medium heat.
  2. Lower heat and add all the Latasha’s Kitchen Buttery Spicy Satay Simmer Sauce. Rinse empty jar with 250 ml water or coconut milk and add to the pan. Bring to a quick boil then simmer for 20 minutes on low until the chicken is cooked and the sauce is reduced and thick.
  3. Throw in the snow peas, sugar snap peas, green beans, asparagus or brocollini. Add honey, grated palm sugar or brown sugar to taste.
  4. Serve with rice, cucumber and steamed vegetables.

Tip:

Alternatively marinade 2 kg boneless chicken thigh pieces (skin off) with a combination of 1 jar Latasha’s Kitchen Malaysian Satay Paste and 200 ml Ayam brand coconut cream, 1 tsp salt and 2 tbs. grated palm sugar or 30 mL coconut nectar. Grill in your weber bbq or oven grill for 40 minutes until cooked through. Serve with rice and salad or toss through a stir fry