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Simple Satay Chicken

satay chicken

I have a friend with four adorable children.

I have a friend whose four adorable children are also involved in various after school activities.

I have a friend with four adorable children and a job.

I have a friend with four adorable children who gives and gives and gives.

I have a friend with four adorable children who cannot say no.

I have a friend with four adorable children and a fabulous husband who is every bit as generous as her.

I am blessed to not only call this family my friends, but also my neighbours.

Recently my friends schedule was even more hectic than normal. I could see that she was feeling overwhelmed and under the pump. I offered to whip them up some dinner, a feeble attempt to lighten their load.

I made our quick and easy Satay Chicken.

I woke the next day to a text declaring that all six family members loved it. My friend stated that this is not a common occurrence.

Later that afternoon my friend and her adorable five year old dropped in. Her little girl came up to me and said something along the lines of “Bianca, can I please have the recipe for the chicken you gave us? I would like everyone to have that again.”

I promised her I would get it written up. Here it is. I hope your family enjoys it too.

Simple Satay Chicken

the chicken

  • 500 grams chicken breasts
  • 1 cup coconut milk
  • 1/2 cup stock

the satay

  • 3 tablespoons peanut butter*
  • 1 tablespoon tamari
  • 2 teaspoons honey

the salad

  • 2 ripe mangos
  • 2 lebanese cucumbers
  • 1 lemon, cut into wedges
  1. Bring the coconut milk and stock to a gentle boil. Add the chicken, turn the heat to low, cover and cook for 5 minutes, turn and cook for a further 5 minutes. Turn off the heat and let the chicken sit, covered for 5 minutes. Remove the chicken from the poaching liquid and set it aside, covered, to rest for 5 – 10 minutes.
  2. Place the satay ingredients into a small saucepan over a low to medium heat. Add 1/4 cup of the poaching liquid. Mix until smooth and well combined. Add as much of the liquid as you need to reach your desired consistency. Turn off the heat.
  3. Once the chicken has rested cut it into thin slices and place in a heat proof bowl. Spoon over the satay sauce and stir until the chicken is well coated.
  4. To make the salad, dice the mango and cucumber and mix together.
  5. Place the salad onto your serving plates with the chicken and a wedge of lemon. We often serve this with large lettuce leaves to make chicken satay and salad wraps.
  6. Enjoy.

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