One Pan Chicken Satay Dinner

Updated: May 19, 2019



When life is hectic NOTHING beats a dinner that can be cooked from start to finish in one pan because, seriously, who has time to be in a kitchen for ages cooking and then washing up pots and pans!


This meal is so good that I seriously could be sitting in a market kitchen in Thailand sipping on a Singha beer.

The flavour of the spices with the peanut butter is AMAZING, and while it's mild so the kids will enjoy it, it can also be easily spiced up with extra chilli or curry paste.


Prep 15 min // Cook 30 min


INGREDIENTS


CHICKEN MARINADE

5 tbs coconut milk

2 tbs peanut butter

2 tbs brown sugar

1/2 tbs Thai red curry paste

1 tbs kecap manis

1 tbs fish sauce

1kg chicken thigh fillet


SATAY

2 cup coconut milk

1 long red chilli de-seeded and diced (optional)

1/4 cup peanut butter

1 tbs fish sauce

2 tbs kecap manis

3 tbs brown sugar

1/2 tbs Thai red curry paste

4 cloves garlic crushed

1/2 cup coriander leaves diced

1 onion chopped into wedges

1 cup snow peas

1/2 red capsicum chopped into wedges

1 carrot halved and sliced

1/2 zucchini halved and sliced

1 cup long grain rice


METHOD

Mix all chicken marinade ingredients together and marinate the chicken for at least 2 hours but preferably overnight for the best flavour.

Heat 1 tbs oil in a pan and remove the chicken from the marinade and when hot sear the chicken for 2 minutes on each side and set aside.

In the same pan add the garlic, chilli (if using), Thai red curry paste and onion and saute for two minutes until fragrant.

Add the carrot, capsicum and zucchini and stir through well.

Add the rice and coat in the spices. Mix through the coconut milk, peanut butter, fish sauce and kecap manis.

Return the chicken to the pan and cover and cook for 10 minutes.

Stir the rice mixture and add the corriander, brown sugar, snow peas and return the lid and cook for a further 10 minutes until the chicken and rice is cooked through.

Serve hot with additional coriander as garnish




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