15-minute Satay Chicken, gluten-free
This 15-minute gluten-free Satay Chicken is my go-to recipe when I feel like takeout. This healthier version is so tasty and easy to cook, and it's the perfect combination of peanut sauce, coconut milk, and curry paste that makes it so irresistible that you'll be reaching for a second serve. Along with replacing your Friday night takeout, it will be a winner with your guests on the weekend, it can be served as a date night dinner for two and even be made as part of your weekly meal prep as it's so versatile. Let me show you how to make it!
What is Chicken Satay?
Chicken Satay is considered a national dish in Indonesia and is a popular Southeast Asian street food. Traditionally, the chicken is marinated and skewered, then grilled and served topped with a spicy peanut sauce. My recipe is in no way authentic, but it embodies the flavours, cooks in a fraction of the time, and is gluten-free.
Watch How to Make It
Why You'll LOVE this Recipe
Cooks in 15 minutes
It's cooked all in one pot
The satay sauce is sugar-free (depending on which red curry paste you use)
Makes for a great weeknight meal, can be served to guests, and makes for great meal prep.
Storing and Meal Prep
It's great to make a double batch of this gluten-free 15-minute Satay Chicken as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead.
Here is my STOVETOP RICE recipe to pair it with the Satay Chicken or serve it alongside steamed vegetables or cauliflower rice.
Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR
Place lunch-size servings into liquid-tight containers and heat in the microwave.
Other Chicken Recipes
Gluten Free Satay Chicken
Prep: 5 minutes
Cook: 15 minutes
1kg choice of chicken thigh fillets or chicken breast, diced into bite-size pieces
400g can of coconut cream
5 tablespoons peanut butter, crunchy or smooth
3-4 tablespoons red curry paste, gluten-free (depending on how spicy you would like it)
2 brown onions, diced
Salt and pepper
Options to garnish:
Fresh long red chilli, thinly sliced
Fresh lime juice
1. In a non-stick frying pan, over medium heat, sauté the red curry paste for a minute.
2. Add the chicken, toss to coat, and fry for 5 minutes stirring occasionally. Then add the onion and cook a further minute.
3. Add the peanut butter and stir through to break up and coat the chicken, and then add the coconut cream. Stir to combine.
4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5-7 minutes.
5. Serve alongside steamed vegetables or rice and top with crushed peanuts, chilli, coriander, and a squeeze of lime.
MEAL PREP MEAL
Allow chicken satay to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes.
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Recipe and Photography Margaret Pahos for @CreateCookShare