Satay Chicken


  • 2 tsp sesame oil
  • 1 onion
  • 2 garlic cloves
  • 600g skinless chicken breast
  • OR 600g chicken thighs (see notes for vegetarian adaptation)
  • 6 cups mixed vegetables (broccoli, capsicum, snow peas, bok choy, mushrooms, zucchini, carrot, etc)
  • 3 tbsp crunchy peanut butter
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 1/2 tsp curry powder (adjust according to taste)
  • 300mL coconut milk
  • 1/2 cup chicken stock
  • OR 1/2 cup vegetable stock
  • 1 tsp coriander


  • Prep Ingredients: Dice the onion, crush the garlic, chop the coriander.
  • Heat teaspoon of sesame oil in wok over high heat. Add the onion and cook until translucent. Add the garlic and stir for a couple of minutes.
  • Next, add half the chicken and stir fry for 3 – 4 minutes until just cooked. Remove from wok, put aside and cover. Repeat with the remaining oil and chicken.
  • Spray wok with spray oil and stir fry the vegetables for 3 minutes.
  • In a jug mix peanut butter, sweet chilli, soy sauce, brown sugar, curry powder, milk and stock until well combined.
  • Return chicken to the wok with the vegetables.
  • Add sauce to the wok, stir to combine. Cook on low heat and simmer for 10 – 15 minutes or until the sauce thickens and chicken is cooked through.
  • Stir through coriander and serve with rice or noodles.

This recipe is suitable for use with a Slow Cooker (6-8hrs on low) OR Pressure Cooker (30-40mins on high).


For Vegan and Vegetarian adaptation:
Replace chicken with tofu.

For LCHF adaptation:
Serve with cauli rice instead of rice.