By Martyna Candrick
This One Pot Satay Chicken dish is the perfect candidate for a mid-week dinner because all the ingredients are cooked at the same time in one pot in the oven. A classic takeaway favourite made that much easier and healthied up with some greens too!
I have to say, I’m quite impartial to a good satay chicken. And even though Matt doesn’t like peanut butter itself, he is a big fan of this satay sauce. It may be because it’s wonderfully sweet and rich from the copious amount of coconut milk, or perhaps because I like to add the element of crunch by using crunchy peanut butter instead of the smooth. It makes for a tastier and more rustic looking dish.
Speaking of which – this one is super easy and takes little actual time slaving over the stove. Whenever I’m busy juggling all sorts of work , I go for hands-free cooking dishes like this one. It makes good sense.
The sauce itself can be cooked up in a pan and kept in the fridge for later use, or for dipping. While I used chicken in this dish, you could keep the sauce in the fridge for a few weeks and add it to your favourite vegetarian or beef and veg stir fry, noodles or even meat pies!
Quick and Easy Satay Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
One-pan oven bake with tender chicken drumsticks in a creamy peanut sauce, served over fluffy rice and vibrant veggies. A simple, satisfying weeknight meal.
Ingredients
- 1/2 cups (118 ml) white rice
- 2 bunches broccolini
- 1 cups (400 ml) coconut milk
- 1/2 cups (118 ml) natural crunchy peanut butter
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp coriander powder
- Pinch cumin powder
- 1/2 tablespoon soy sauce and tamari
- 4 organic or free-range chicken drumsticks
Instructions
- Preheat oven to 350°F (177°C).
- Spread uncooked rice over the base of a small roasting dish. Arrange vegetables over the top of the rice.
- Combine coconut milk, peanut butter, spices, and soy (or tamari) in a jug and mix well.
- Place chicken drumsticks over rice and pour over the sauce. Cover the dish snugly with aluminum foil and bake for 35 minutes.
- Remove foil and turn the oven setting to broil. Grill for a further 5 minutes.
- Serve immediately.
Notes
- For a richer flavor, use roasted peanuts to make your own peanut butter.
- To reduce cooking time, use pre-cooked rice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast for the satay?
I use drumsticks in this one rather than chicken breast, baked in the dish and then finished for a few minutes under the broiler. If you’d rather swap in thighs, the higher fat content should still help keep the meat moist through that process.
How long should I marinate the chicken?
I don’t marinate the chicken for this one — I pour the sauce over the drumsticks and put them straight in the oven, so there’s no need to wait before baking.
What is a good substitute for lemongrass if I cannot find it fresh?
There’s no lemongrass in this recipe, so you won’t need a substitute here — the flavor comes from the turmeric, ginger, and coriander in the sauce.
If You Liked This Recipe, You’ll Love These
- Spinach Artichoke Chicken Bake
- Milanesa de Pollo
- Thai Peanut Chicken Stir-Fry
- Chicken and Dumplings
- One-Pot Chicken Alfredo
Does the satay sauce work ok with crunchy peanut butter or should i use smooth?
Crunchy is what the recipe intends and it gives you a better texture. Smooth is fine if that is what is in the cupboard, it just comes out glossier and closer to a takeaway sauce.
I love this recipe. I use mixed veg and tofu instead of chicken. You need longer than 35 + 5 minutes. Probably takes closer to an hour to make sure the rice is cooked.