Brought to you by Jackie from Ashley & Co., chicken satay with peanut sauce is quintessential Malaysian street food. Here she has turned it into a saucier number and served it with quinoa for a healthy twist. Served with a smashed cucumber salad that’s so refreshingly cool, you’ll want to break it out at your next dinner party!
Malaysian-Style Chicken Peanut Satay
- 100 g quinoa
- 1 head broccoli
- 2 bok choy thinly sliced
- 550 g chicken breast diced 2cm
- 1 tsp oil
- 2 tsp mild curry powder
- 1 tsp mustard seeds
- ½ tsp garlic powder
- pinch chilli flakes optional
- 1 Tbsp cornflour
- 30 g peanut butter
- 200 ml light coconut milk
- 1 Tbsp chicken stock
- 1 cucumber diced
- 2 tsp white vinegar
- pinch chilli flakes
- ½ tsp sesame oil
- 1 bunch coriander leaves picked
- Before you startBring a medium pot of unsalted water to the boil on high heat.
- Prep & cook quinoaAdd quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Meanwhile, finely chop broccoli. Add broccoli to pot for final 3 minutes of cook time. Drain well through a sieve.
- Prep cucumberDice cucumber and place in a medium bowl with vinegar, chilli flakes, sesame oil and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until it is frayed around the edges. Set aside to marinate.
- Cook satayHeat oil in a large frypan on medium-high heat. Add chicken, mild curry powder, mustard seeds, garlic powder, chilli flakes (if using) and cornflour and cook for about 4 minutes to seal. Add peanut butter and mix to coat chicken. Add bok choy along with remaining satay ingredients and bring to a simmer.
- Finish satayReduce heat to medium and simmer for about 4minutes, until chicken is cooked through and sauce has thickened. Season to taste with salt and pepper.
- Finish cucumber Pick coriander leaves and add to bowl with cucumber.Season to taste with salt and pepper.
- Serve Quinoa with chicken satay and cucumber.