Quick chicken satay

Satay originated in Indonesia, and today features prominently in Indonesian, Malaysian, Thai, Vietnamese, Chinese and African cuisines. This satay recipe is quick and deceptively simple, requiring few ingredients and minimal preparation and cooking time.

  • 20 mins cooking
  • Serves 4
  • Print


Quick chicken satay
  • 1 large brown onion (200g)
  • 650 gram (1¼ pounds) chicken thigh fillets
  • 6 centimetre (2½-inch) piece fresh ginger (30g)
  • 2 fresh long red chillies
  • 2 tablespoon peanut oil
  • 1/4 cup (65g) grated palm sugar
  • 1/3 cup (95g) crunchy peanut butter
  • 1 tablespoon japanese soy sauce
  • 2/3 cup (160ml) coconut cream
  • 500 gram (1pound) fresh thick rice noodles
  • 1/2 cup (40g) bean sprouts
  • 1/2 cup loosely packed fresh coriander (cilantro) leaves


Quick chicken satay
  • 1
    Peel and quarter onion. Slice chicken thinly. Peel ginger. Slice ginger and chillies finely.
  • 2
    Heat oil in wok; stir-fry onion until soft. Add chicken, ginger and chilli; stir-fry until chicken is browned and almost cooked.
  • 3
    Add sugar to pan; cook, stirring, about 30 seconds or until lightly caramelised. Add peanut butter, sauce and coconut cream; cook, stirring, about 1 minute or until sauce thickens slightly. Add the noodles; stir-fry until hot. Add a little water if mixture is too thick.
  • 4
    Divide noodle mixture between serving bowls; serve topped with sprouts and coriander.


This dish is quite spicy - you may want to use only one chilli, depending on your heat tolerance. Seeding the chilli also lessens the heat.

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