Shop-bought satay sauce turns this into a dependable shortcut supper. A brief soy, garlic and ginger marinade is optional, but it gives the chicken more flavour before the sauce is added.
Cook · Recipe
Easy Satay Chicken
A quick satay chicken using shop-bought sauce, soy, lime and optional aromatics, with rice or noodles for an uncomplicated family meal.
At a glance
Recipe summary
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 20 min
- Total
- 50 min
- Serves
- Serves 4–6
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
900 g 2 lb boneless chicken breast or thigh Cut into bite-sized pieces.
240 ml 1 cup shop-bought satay sauce
15 ml 1 tbsp soy sauce
15 ml 1 tbsp vegetable oil
5 ml 1 tsp minced garlic Optional.
5 ml 1 tsp minced ginger Optional.
1 1 lime Cut into wedges.
30 g ¼ cup chopped peanuts Optional garnish.
Small handful Small handful fresh coriander Chopped, optional.
As needed As needed cooked rice or noodles To serve.
How to make it
Method
- Put the 900 g chicken in a bowl with the 15 ml soy sauce and the optional 5 ml each of garlic and ginger. Mix well and leave for 15 to 20 minutes.
- Heat the 15 ml vegetable oil in a large frying pan over medium-high heat.
- Add the chicken in a single layer and cook for 7 to 10 minutes, stirring regularly, until golden and cooked through. Work in two batches if the pan is crowded.
- Lower the heat and pour in the 240 ml satay sauce. Stir until every piece is coated, then simmer gently for about 5 minutes.
- Serve over rice or noodles. Finish with lime juice and the optional chopped peanuts and coriander.
Useful notes
Equipment
- Mixing bowl
- Large frying pan or wok
- Sharp knife and chopping board
Substitutions
- Use chicken thighs for a juicier result or breast for a leaner one.
- Use gluten-free tamari instead of ordinary soy sauce when required, and check the satay sauce label.
- A spoonful of coconut milk can loosen and soften a thick satay sauce.
Allergen notes
- Satay sauce and the garnish usually contain peanuts.
- Soy sauce contains soya and usually wheat unless a gluten-free version is chosen.
- Check the shop-bought satay sauce for additional allergens such as sesame.
Storage
Cool promptly and refrigerate for up to 3 days. Reheat until piping hot throughout. Store rice or noodles separately where possible.
Tips
- Cut the chicken into similar-sized pieces so they finish cooking together.
- Do not crowd the pan; browning adds more flavour than steaming.
- Add the satay sauce only after the chicken is cooked so its sugars do not catch in the pan.