Flash Chicken Satay Recipe

Name: Flash Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 cup coconut cream carton; 4 tablespoons crunchy peanut butter; 1 teaspoon soy sauce 1 to 2; Tabasco Sauce; 5 1/4 ounces boneless, skinless chicken breasts; 2 naan bread; 1 lemon; 1 carrot; 1 mini cucumber; 1 teaspoon poppy seeds; salt; pepper; 2 3/4 tablespoons dry roast peanuts roughly chopped; coriander leaves to garnish

Servings: persons

7/8 cup coconut cream carton
4 tablespoons crunchy peanut butter
1 teaspoon soy sauce 1 to 2
Tabasco Sauce
5 1/4 ounces boneless, skinless chicken breasts
2 naan bread
1 lemon
1 carrot
1 mini cucumber
1 teaspoon poppy seeds
salt
pepper
2 3/4 tablespoons dry roast peanuts roughly chopped
coriander leaves to garnish

1
Preheat oven to 200c/400f/Gas 6.
2
1 Place the coconut cream and peanut butter in a bowl and beat together until well blended. Stir in the Worcestershire sauce and Tabasco.
3
2 Sandwich the chicken breasts between greaseproo paper, and with a rolling pin, bat out as thinly as possible. Cut each breast lengthways into three strips.
4
3 Pour half the sauce into a shallow dish and add the chicken, turning to coat them in the sauce. Preheat a griddle pan.
5
4 Thread the chicken onto soaked bamboo skewers and cook in the pan for 3-4 minutes on each side until cooked through and well browned.
6
5 Gently heat the reserved satay sauce with a splash of water in a small pan. Place the naan in the oven to warm through.
7
6 Halve the lemon and squeeze the juice of one half into the warm satay sauce.
8
7 Using a swivel-style vegetable peeler, shave the carrot and mini cucumber into ribbons and place in a bowl.
9
8 Toss in the poppy seeds, squeeze in the remaining lemon juice and season.
10
Pile the carrot and cucumber ribbons on top of the warm naans and arrange the skewers on top.
11
9 Drizzle over the warm satay sauce and garnish with the chopped peanuts and coriander leaves.
12
10 Variation: Make mini skewers and pack into a lunch box with green salad, mini naan breads and a separate pot of satay sauce.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 7/8 cup coconut cream carton, 4 tablespoons crunchy peanut butter, 1 teaspoon soy sauce 1 to 2, Tabasco Sauce, and more.

Yes, Flash 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.

That's it — enjoy your meal!

Flash Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions