Easy Peanut Chicken Satay
User Reviews
4.4
Easy Peanut Chicken Satay
Description
Easy Peanut Chicken Satay uses boneless, skinless chicken thighs simmered in a creamy sauce made from coconut milk, smooth peanut butter, lime juice, and a blend of aromatic spices such as curry powder, cumin, and garam masala. Garlic, ginger, tamari, sesame oil, honey, and red pepper flakes add depth and complexity to the sauce. The chicken cooks either in an instant pot under pressure or slowly in a crockpot, allowing the sauce to thicken and fully infuse the chicken.
The resulting dish offers tender pieces of chicken richly coated in a savory peanut sauce with balanced sweetness and a touch of heat. The combination of spices and creamy coconut milk creates a mildly exotic flavor profile suited for serving in lettuce cups, which adds fresh crunch and lightness to the dish.
This recipe also offers the option to prepare it as a freezer meal by combining chicken and sauce ahead of time, then cooking it frozen or thawed without compromising texture. Using the instant pot reduces cooking time, while the crockpot method provides a hands-off slow cooking alternative.
Ingredients
- 2 pounds chicken thigh trimmed, boneless, skinless
- 14 oz coconut milk can
- 1/2 cup peanut butter creamy
- 3 tbsp lime juice
- 1 tbsp ginger grated
- 2 tbsp tamari or soy sauce
- 3 tbsp honey
- 1 tbsp sesame oil toasted
- 2 tsp garlic minced
- 2 tsp curry powder yellow
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red pepper flakes
Instructions
- In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.
MAKE IT NOW
- Add chicken and sauce to either the instant pot or crockpot and cook as directed below.
MAKE IT A FREEZER MEAL
- Transfer chicken and sauce to a labeled container or freezer bag and freeze.
COOK IN INSTANT POT
- From frozen, transfer chicken and sauce into an instant pot. Add in 1/4 cup water or chicken broth. Cook for 15 minutes at high pressure then allow 10 minutes for natural release.
- From thawed or freshly made, transfer chicken and sauce into an instant pot. Cook for 12 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCK POT
- From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours.
SERVE WITH
- My favorite way to serve this is in lettuce cups with chopped fresh cilantro and peanuts on top, but this is also great served over rice, in burritos, or on a salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 524kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 143mg | 48% |
| Sodium | 582mg | 24% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 41mg | 4% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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