Chicken and Vegetable Satay

Satay sauce is a yummy Thai flavour that many don’t know about. This sauce is made with peanut butter, an unusual concept for some, although the rich flavour is easily adopted as a favourite.

This meal is made in 4 easy steps. The vegetables are stir fried. This chicken breast with bone in is steamed to perfection. The sauce is easily combined and warmed in the microwave. And the resulting ingredients are laid over a bed of steamed Jasmine or scented rice.

Prep: 30 mins ǀ Cooking Time: 15 mins ǀ Serves: 4 – 6

What you will need

Part A:
  • 1 or 2 medium to large jalepeno peppers, sliced in thin Chicken and Vegetable Satay Stir Fry4 - Copy
  • 2 cups of kale leaves torn away from the stems
  • 1 medium carrot, peeled and cut into thin 1 and 1/2″ match sticks
  • A handful of dark button mushrooms, wiped with a dry paper towel and cut into quarters
  • 1 and 1/2″ fresh ginger root, peeled and grated or minced
  • 2 or 3 Tbsp Olive Oil
  • 1 to 2 Tbsp Sesame Oil
  • 1 Tbsp sodium reduced Soy Sauce
  • 1 Tbsp ground garlic
Part Chicken and Vegetable Satay Stir Fry3 - Copy
  • 2 skinless chicken breasts with bone in
  • 1/2 tsp hot chili powder (or cayenne powder)
  • 1 Tbsp Sesame Oil
  • 1 Tbsp sodium reduced Soy Sauce
  • 1 Tbsp ground garlic
For the Satay Sauce:
  • 2 Tbsp smooth peanut Chicken and Vegetable Satay Stir Fry2 - Copy
  • 1/4 cup sodium reduced soy sauce
  • 1/2 tsp ground ginger
  • 1 Tbsp grated or minced fresh ginger root
  • 1/2 tsp hot chili powder
  • 1 Tbsp cooking oil
  • 1 Tbsp Sesame oil


  1. Steam 1 cup of Jasmine or scented rice.
  2. First, heat up either a wok or a large skillet on medium high heat. When the pan is good and hot, drizzle the olive oil.
  3. Stir fry all the vegetables together in Part A. Don’t over-cook. Stir constantly on higher temperature. Then remove all the veg to a plate.
  4. Marinate the chicken breasts using the ingredients in Part B. Place the marinated breasts in the same pan the vegetables were stir fried in – adding a little extra olive oil.
  5. Cover the pan / skillet / wok with a lid. Keep the temperature at medium.
  6. Using tongs, turn the breasts every 3 minutes. Covered with a lid, the breasts with bone in should only take about 10 to 12 minutes.
  7. It is important to allow the cooked breast meat to rest on a plate (you may cover them with foil or a lid) for 5 or 10 minutes before slicing in strips.
  8. Combine all the ingredients for the Satay sauce in a microwave-safe measuring cup or bowl. Do not bother trying to mix the sauce until the peanut butter has been melted in the microwave. Microwave for 40 seconds at a time until the peanut butter is liquidated. Immediately stir the sauce when liquid.

Assembling the Chicken and Vegetable Satay

Fluff the rice by placing a fork, or rice spoon, down the side and underneath the rice and lifting up gently through the middle.

Place the stir fried vegetables over the rice first.

Then lay the sliced chicken breast over the veg.

Pour all the sauce over the chicken.

Garnish with diced green onion (about 1 large stalk). Chicken and Vegetable Satay Stir Fry - Copy

Recommended items for this dish:

wokCeramic knifeRice Cooker