Traditional Thai satay vendors burn coconut husks under their grills—the smoke creates that impossible-to-replicate restaurant flavor at home.
Dump It Chicken Satay
Dive into a mouthwatering experience with our Dump It Chicken Satay! This delightful dish features tender chicken simmered in a rich coconut milk sauce, infused with zesty lime and a hint of garlic for that extra oomph. Perfect for busy weeknights, just toss everything together and let the flavors meld for a satisfying family feast!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp lazy garlic (15 ml)
- 1/2 tsp pepper (2.5 ml)
🥩Meat & Seafood(1)
- 3 chicken breast
🫙Pantry Staples(3)
- 350 ml coconut milk (11.8 fl oz)
- 1.5 tbsp peanut butter (21 g)
- 100ml stock cube (3.38 fl oz)
🧂Spices & Seasonings(1)
- 2 tsp mild curry powder (10 ml)
🍯Sauces & Condiments(1)
- 1 tbsp soy sauce (15 ml)
📦Other(2)
- 2 tsp cornflour (10 ml)
- 1 tbsp sweet chilli (15 ml)
👨🍳 Instructions
- 1
Add chicken, slices and cornflour and mix well.
- 2
Then add everything else. Make sure to leave some of the chicken breast exposed out of sauce to add texture and flavour.
- 3
Bake on 200°C for 25 minutes.
- 4
Serve with rice or noodles.
💡 Pro Tips
- ✓Coat chicken pieces in cornflour at a 1:8 ratio (1 tbsp cornflour per 8 oz chicken) to create a protective barrier that prevents moisture loss and ensures crispy edges at 200°C.technique1:8 ratio
- ✓Leave 30-40% of chicken surface exposed above the sauce level so direct heat creates Maillard browning while submerged portions braise in moisture.technique30-40% exposed
- ✓Bake at exactly 200°C (392°F) for 25 minutes because this temperature allows sauce reduction while keeping chicken internal temperature at safe 165°F without overcooking.timing200°C for 25 minutes
- ✓Cut chicken into uniform 1-inch pieces before coating with cornflour to ensure even cooking and consistent texture throughout the dish.technique1-inch pieces
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