Satay chicken

Delicious sweet and nutty satay chicken.

  • 30 mins cooking
  • Serves 2
  • Print
Spicy Indonesian flavours of chilli and coconut with a rich peanut-ty sauce with chicken tenderloins creates a tasty weeknight meal for the family.
Looking for some lovely chicken satay sticks or more Indonesian recipes?


Satay chicken
  • 1 tablespoon peanut oil
  • 250 gram chicken tenderloins, sliced thickly
  • 1/2 brown onion (40g), chopped finely
  • 1 fresh small red thai chilli, sliced thinly
  • 3 teaspoon crunchy peanut butter
  • 1/4 cup (60ml) coconut milk
  • 1 teaspoon light soy sauce
  • 2 teaspoon honey
  • 1 carrot (70g), cut into matchsticks
  • 1 tablespoon finely chopped fresh coriander
  • 1 tablespoon coarsely chopped roasted unsalted peanuts
  • 1/2 green onion, sliced thinly


Satay chicken
  • 1
    Heat oil in wok; stir-fry chicken, brown onion and chilli until chicken is browned.
  • 2
    Add peanut butter, coconut milk, sauce, honey and carrot; stir-fry until chicken is cooked and carrot is tender. Remove from heat; stir in coriander, season to taste. Serve sprinkled with nuts and green onion.


Use light coconut milk for a lower-fat sauce. Use crushed or granulated peanuts if you prefer.

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