20-minute Satay Chicken, gluten-free
When I crave takeout, I always turn to this 20-minute gluten-free Satay Chicken recipe. It's a delicious and simple alternative that combines peanut sauce, coconut milk, and curry paste in a way that's irresistibly tasty. You'll find yourself going back for seconds! This dish can easily replace your Friday night takeout, impress your weekend guests, serve as a romantic dinner for two, and even become a staple in your weekly meal prep due to its versatility. Let me guide you through the steps to make it!
What is Chicken Satay?
Chicken Satay is considered a national dish in Indonesia and is a popular Southeast Asian street food. Traditionally, the chicken is marinated and skewered, then grilled and served topped with a spicy peanut sauce. My recipe is in no way authentic, but it embodies the flavours, cooks in a fraction of the time, and is gluten-free.
Watch How to Make It
Why You'll LOVE this Recipe
Cooks in 15 minutes
It's cooked all in one pot
The satay sauce is sugar-free (depending on which red curry paste you use)
Makes for a great weeknight meal, can be served to guests, and makes for great meal prep.
Storing and Meal Prepping
Perfect for Meal Prep: Satay Chicken holds up well for meal prep, maintaining its rich flavors even after reheating.
Storage Instructions:
Allow the chicken to cool completely before dividing into 4-5 microwave-safe containers.
Pair with steamed jasmine or basmati rice, or healthier options like quinoa or cauliflower rice.
Add steamed vegetables (e.g., broccoli, green beans, carrots) to round out the meal.
Refrigeration:
Store in the refrigerator for up to 5 days.
Reheating Instructions:
Microwave each portion for 3-4 minutes until hot.
Garnish Suggestions:
Keep garnishes (crushed peanuts, chili, coriander) in separate containers.
Add garnishes after reheating to maintain freshness.
Flavour Tip:
Squeeze fresh lime juice just before serving to brighten the flavors and enhance the overall taste.
Here is my STOVETOP RICE recipe to pair it with the Satay Chicken.
Other Chicken Recipes
20-minute Gluten Free Satay Chicken
Serves 4
Prep: 5 minutes
Cook: 15 minutes
INGREDIENTS
Satay Chicken:
800g chicken thigh fillets, diced into bite-size pieces
400g can of coconut cream
5 tablespoons peanut butter, crunchy or smooth
3-4 tablespoons red curry paste, gluten-free (depending on how spicy you would like it)
1 large brown onion, roughly chopped
Salt and pepper
Options to garnish:
Fresh long red chilli, thinly sliced
Crushed peanuts
Coriander leaves
Fresh lime juice
INSTRUCTIONS
Sauté the Curry Paste: In a large non-stick frying pan, heat over medium. Add the red curry paste and sauté for about 1 minute, allowing the flavors to bloom and become fragrant.
Cook the Chicken: Add the diced chicken to the pan, stirring to coat it evenly with the curry paste. Cook for 5 minutes, turning occasionally to ensure even browning. Add the chopped onion and continue cooking for another minute until softened.
Incorporate the Peanut Butter and Coconut Cream: Stir in the peanut butter, ensuring it melts into the chicken and creates a thick coating. Pour in the coconut cream and stir to fully combine. Season with salt and pepper to taste.
Simmer and Cook Through: Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pan and cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
Serve and Garnish: Serve the satay chicken with steamed vegetables or fluffy rice. Garnish with thinly sliced red chili, crushed peanuts, coriander leaves, and a generous squeeze of fresh lime juice for an extra burst of flavour.
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Recipe and Photography Margaret Pahos for @CreateCookShare
