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?
Thighs are actually preferred because the higher fat content keeps the meat moist on skewers over high heat. Adjust the cooking time down slightly since thighs can char faster.
How long should I marinate the chicken?
At least 30 minutes gives the spices time to penetrate, but two to four hours in the refrigerator will produce noticeably more flavor.
What is a good substitute for lemongrass if I cannot find it fresh?
Use lemongrass paste from a tube at a ratio of one teaspoon paste per stalk called for in the recipe. Dried lemongrass works too but has a weaker aroma.
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.