YUM! This Spicy Peanut Chicken Satay packs all the flavour and major spice, all the spice you would ever need. So if you are a fan of spicy food that is still flavour packed, you landed on the right recipe!
Now, if you are not the biggest fan of spicy food you can adjust the level of spiciness by lessening the amount of Sambal Oleck Chili Paste that you put into the sauce.
Traditional chicken satay is marinated chicken that is skewered, cooked, and served with a peanut dipping sauce. So for this version we are just skipping the skewering part, adding in some vegetables, and serving it on a hot bed of rice or buckwheat noodles.
It is FREAKING DELICIOUS.
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Let’s Talk Chili Paste
This is not sponsored in any way (although I wish it was), honestly this stuff is THE BEST.
Sambal Oleck Chili Paste is the most flavorful hot sauce I have ever tasted. It packs a massive amount of spice without compromising flavor and it is easily added into pretty much anything.
Seriously, it makes my mouth water just talking about it!
So if you want mega spicy keep the measurement at 2 tablespoons, a little less spicy decrease it to 1 tablespoon, and if you want barely any spice at all decrease it to 1-2 teaspoons.
How to Make Spicy Peanut Chicken Satay Bowls
Marinating the Chicken
To marinate the chicken, in a medium sized mixing bowl combine the cubed chicken, sesame oil, extra virgin olive oil, powdered ginger, garlic powder, and paprika. Stir it well to combine and let the chicken marinate for 15 minutes.
The Peanut Satay Sauce
To make the peanut satay sauce, in a medium bowl combine the evaporated milk, peanut butter, honey, soy sauce, sesame oil, sambal oleck chili paste, chopped peanuts, curry powder, ginger, garam masala, garlic powder, and paprika.
Whisk the sauce vigorously to combine all of the ingredients and set aside.
Cooking the Chicken
In a large deep skillet, add in the marinated chicken and cook over medium/high heat until the chicken is fully cooked, about 7-10 minutes.
Remove the chicken from the pan and set aside.
In the same deep skillet, decrease the heat to medium and add the spicy peanut satay sauce mixture.
Now, bring the sauce to a boil, and boil for 2 minutes. Be sure to scrape the bottom of the pan to get all of the chicken bits incorporated!
Add the cooked chicken back into the pan with the sauce and stir to combine. Cook over medium heat, stirring constantly for 4-5 minutes until slightly thickened.
Add the steamed broccoli and baby corn into the pan and stir to fully combine.
Finally, stir in 2 tablespoons of butter, stirring until it is fully melted. Remove from heat and serve.
Serve over buckwheat noodles and/or rice and top with additional chopped peanuts, if desired.
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. To reheat the chicken satay transfer it to a frying pan and heat over medium/low heat until warmed thoroughly.
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- 2 Chicken Breasts, cubed
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Powdered Ginger
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- 500 grams Broccoli, steamed
- 1 can of Baby Corn, strained
- 2 Tablespoons Butter
- More Chopped Peanuts (optional for topping)
Spicy Peanut Satay Sauce
- 1 ½ cups Evaporated Milk (1- 354ml can)
- ⅓ cup Peanut Butter
- ¼ cup Honey
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Sambal Oleck Chili Paste (adjust depending on desired heat level)
- 2 Tablespoons Peanuts, roughly chopped
- 1 Tablespoon Curry Powder
- 1 teaspoon Ginger, minced
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- In a medium sized mixing bowl combine the cubed chicken, sesame oil, extra virgin olive oil, powdered ginger, garlic powder, and paprika. Stir to combine and let marinate for 15 minutes.
- Meanwhile, in a medium bowl combine the evaporated milk, peanut butter, honey, soy sauce, sesame oil, sambal oleck chili paste, chopped peanuts, curry powder, ginger, garam masala, garlic powder, and paprika. Whisk to combine.
- In a large deep skillet, add the marinated chicken and cook over medium/high heat until the chicken is fully cooked, about 7-10 minutes.
- Remove chicken from the pan and set aside.
- In the same skillet, decrease the heat to medium and add the spicy peanut satay sauce mixture. Bring to a boil, and boil for 2 minutes, scraping the bottom of the pan to get all of the chicken bits.
- Add the chicken back into the pan with the sauce and stir to combine.
- Cook over medium heat, stirring constantly for 4-5 minutes until slightly thickened.
- Add the steamed broccoli and baby corn into the pan and stir to fully combine.
- Add 2 tablespoons of butter into the pan and stir until it is fully melted.
- Remove from heat and serve.
- Serve over buckwheat noodles and/or rice.
- Top with additional chopped peanuts, if desired.
- The peanut satay sauce is very spicy, if you do not want a super spicy dish, adjust the spice level by using less sambal oleck chili paste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 62mgSodium: 934mgCarbohydrates: 34gFiber: 5gSugar: 22gProtein: 24g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.