Description
This Braised Nutty Satay Chicken recipe features tender chicken thighs simmered in a rich, creamy peanut butter sauce infused with aromatic garlic, ginger, and coconut milk. Enhanced with soy, fish sauce, and a touch of chili paste, this Asian-inspired dish offers a perfect balance of sweet, salty, and spicy flavors. Garnished with chopped roasted peanuts and fresh cilantro, it’s a comforting main course ideal for serving over jasmine rice or noodles.
Ingredients
Scale
Chicken and Aromatics
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Satay Sauce
- 1/2 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste or sriracha (optional)
- 1 cup coconut milk
- 1/2 cup chicken broth
Finishing and Garnish
- Juice of 1 lime
- Chopped roasted peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Prepare Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant, being careful not to burn.
- Sear Chicken: Add the chicken thighs to the skillet and sear them for approximately 4 minutes on each side until lightly browned.
- Mix Satay Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, fish sauce, brown sugar, optional chili paste, coconut milk, and chicken broth until smooth and well combined.
- Braise Chicken: Pour the satay sauce mixture over the seared chicken in the skillet. Reduce heat to low, cover the pan, and let it simmer gently for 25 to 30 minutes, or until the chicken is tender and cooked through.
- Finish Sauce: Remove the lid and stir in the juice of one lime. Allow the sauce to simmer uncovered for an additional 5 minutes to thicken slightly.
- Serve: Serve the braised satay chicken hot over rice or noodles, garnished generously with chopped roasted peanuts and fresh cilantro for added texture and flavor.
Notes
- For a crunchier, nuttier flavor, use chunky peanut butter or add a spoonful of tahini to the sauce.
- This dish is excellent served with jasmine rice, rice noodles, or roasted vegetables.
- You may substitute chicken thighs with chicken breasts, but reduce simmering time to avoid drying out the meat.
- Use gluten-free soy sauce and chicken broth to make this recipe gluten-free.
