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This dish is packed with bold, nutty, and savory flavors — a rich and creamy take on classic satay-inspired chicken. Tender chicken is simmered in a luscious peanut butter and coconut milk sauce, spiced with garlic, ginger, and a touch of chili. Perfect served over rice, noodles, or with flatbread.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
🥘 Equipment
- Large skillet or sauté pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater or microplane (for ginger and garlic, optional)
🧂 Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into strips or chunks
- 1 tablespoon oil (vegetable or peanut oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ cup smooth peanut butter
- 1 can (13.5 oz / 400ml) coconut milk (full fat for creaminess)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (or rice vinegar)
- 1 tablespoon brown sugar or honey
- 1 teaspoon chili flakes or sriracha (optional, for heat)
- Salt, to taste
- Fresh cilantro or crushed peanuts (for garnish)
📌 Ingredient Notes
- Chicken: Thighs stay juicier, but breasts work too.
- Peanut Butter: Smooth peanut butter gives the best texture, but crunchy adds a bit of bite if you like texture.
- Coconut Milk: Use full-fat for the richest, creamiest sauce. Light coconut milk will make it thinner.
- Lime Juice: Adds acidity to balance the richness — lemon juice or rice vinegar can substitute.
- Spice Level: Adjust chili flakes/sriracha to taste. Omit if you prefer mild.
👩🍳 Instructions
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes until browned and mostly cooked through. Remove and set aside.
- Sauté Aromatics: In the same pan, add chopped onion. Sauté for 2–3 minutes until soft. Add garlic and ginger, and cook for another 1 minute until fragrant.
- Make the Sauce: Stir in peanut butter, coconut milk, soy sauce, lime juice, and sugar. Mix until smooth.
- Simmer with Chicken: Return the chicken to the pan. Reduce heat to medium-low and let simmer for 10 minutes, or until chicken is fully cooked and the sauce is thick and creamy.
- Season: Taste and adjust with salt or more lime juice if needed. Add chili flakes or sriracha for spice.
- Garnish & Serve: Sprinkle with fresh cilantro, chopped peanuts, or a drizzle of lime. Serve hot with rice, noodles, or flatbread.
🧾 Nutrition Facts (Approx. per serving, based on 4 servings)
- Calories: 520
- Protein: 35g
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Sugars: 6g
- Fiber: 2g
- Sodium: 500mg
(Nutrition varies with specific ingredients used.)
💡 Tips and Variations
- Make it Vegetarian: Use tofu or tempeh instead of chicken.
- Add Veggies: Stir in spinach, bell peppers, or broccoli during the simmer.
- Make Ahead: Sauce can be made in advance and stored in the fridge for up to 4 days.
- Serve With: Jasmine rice, rice noodles, or naan bread to soak up the sauce.
- Nut-Free Version: Substitute peanut butter with sunflower seed butter or tahini.
