Chicken Satay Recipe

Name: Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray or sesame oil; 1 scallion, white and green parts, sliced into thin rings; 2 tablespoons peanut butter; 2 tablespoons soy sauce; 1 tablespoon light brown sugar; 1 tablespoon grated fresh ginger, or 1/4 teaspoon ground; 1 or 2 garlic cloves, chopped; 1 cup broth (chicken or vegetable); 1 cup rice; 1/2 to 3/4 pound chicken thighs or breasts; 1/4 head red cabbage, shredded (about 2 cups); About 2 cups fresh or frozen snow pea pods; 1 large shiitake mushroom, thinly sliced

Servings: persons

Canola oil spray or sesame oil
1 scallion, white and green parts, sliced into thin rings
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon grated fresh ginger, or 1/4 teaspoon ground
1 or 2 garlic cloves, chopped
1 cup broth (chicken or vegetable)
1 cup rice
1/2 to 3/4 pound chicken thighs or breasts
1/4 head red cabbage, shredded (about 2 cups)
About 2 cups fresh or frozen snow pea pods
1 large shiitake mushroom, thinly sliced

1
Preheat the oven to 450F.
2
Coat the inside and lid of a cast-iron Dutch oven with canola or sesame oil.
3
In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth.
4
Whisk until the sugar is dissolved and peanut butter is emulsified.
5
Rinse the rice in a strainer under cold water until the water runs clear.
6
Tip the rice into the pot.
7
Add the remaining broth and 1/4 cup water and stir to make an even layer.
8
Add the chicken and drizzle with one-third of the peanut butter sauce.
9
Arrange the cabbage on top and pour half of the remaining sauce over it.
10
Add the snow peas and mushroom in another layer and pour the rest of the sauce over all.
11
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
If the rice is still crunchy, fluff with a fork and replace the lid.
14
Let sit for another 3 to 5 minutes before serving.
15
Calories: 400
16
Protein: 44g
17
Carbohydrates: 46g
18
Fat: 13g
19
Cholesterol: 80mg
20
Sodium: 143mg
21
Fiber: 4g

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Canola oil spray or sesame oil, 1 scallion, white and green parts, sliced into thin rings, 2 tablespoons peanut butter, 2 tablespoons soy sauce, and more.

Yes, Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Satay

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