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Malaysian-Style Chicken Peanut Satay

Servings 4



  • 100 g quinoa
  • 1 head broccoli

Chicken Satay

  • 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 start
    Bring a medium pot of unsalted water to the boil on high heat.
  • Prep & cook quinoa
    Add 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 cucumber
    Dice 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 satay
    Heat 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 satay
    Reduce 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.