Description
Succulent Satay Chicken brings Malaysian street flavors directly to home kitchens with minimal effort. Tender meat infused with rich peanut sauce promises a delightful culinary journey you can savor without complicated cooking techniques.
Ingredients
Scale
Proteins:
- 2 lbs (907 grams) boneless, skinless chicken thighs (or breasts), cut into large chunks
Sauce Ingredients:
- 1 cup (240 milliliters) canned coconut milk (full-fat for best flavor)
- ½ cup (128 grams) creamy peanut butter
- ¼ cup (60 milliliters) low-sodium soy sauce
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons lime juice
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Aromatics and Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Optional toppings: chopped peanuts, fresh cilantro, lime wedges
Instructions
- Create a flavor-packed marinade by blending coconut milk, creamy peanut butter, umami-rich soy sauce, caramelized brown sugar, zesty lime juice, minced garlic, grated ginger, aromatic curry powder, spicy red pepper flakes, and a delicate seasoning of salt and pepper in a mixing bowl.
- Transfer chicken into the slow cooker, then generously drench with the prepared marinade, ensuring each piece receives a complete and even coating.
- Secure the slow cooker lid and allow the chicken to simmer gently on low temperature for approximately 5-6 hours, or alternatively on high temperature for 2.5-3.5 hours until the meat becomes incredibly tender and easily pulls apart.
- Using two forks, meticulously shred or slice the cooked chicken directly within the slow cooker, then thoroughly intermix the meat with the rich, aromatic sauce to maximize flavor absorption.
- Plate the satay chicken over a bed of fluffy rice or delicate noodles, then garnish with a sprinkle of crunchy chopped peanuts, fresh cilantro leaves, and a vibrant squeeze of lime for a bright, tangy finish.
Notes
- Customize heat levels by adjusting red pepper flakes for mild or spicy preferences.
- Use low-sodium soy sauce to control salt intake for health-conscious eaters.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains rich flavor profile.
- Coconut milk can be replaced with Greek yogurt for a tangier, lighter sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg