Easy Peasy Satay Chicken. Who doesn’t love a good bowl of it?!

Now, this recipe is NOT for someone with peanut allergies, or for someone who might be planning on kissing someone with peanut allergies after dinner, however for the rest of us, it is fruitin’ tootin’ pea-nutty deliciousness.

Now I first made this recipe in my Home Economics class whilst at High School many many many MANY years ago. So many years ago in fact that I think I just busted out another wrinkle writing that sentence.

And before you chuckle heartily over what an easy class that would have been with all of its cooking, eating & repeating, I would like to point out that it was the most important subject you could do as a future adult.

I mean, not everyone needs to use long division after high school is over, but EVERY HUMAN needs to know how to prepare 2 minute noodles so you can…well…survive your early twenties.

Am I right?! Errrrrr, Yes!

My glorious country high school went one better than the standard and traditional 2 minute noodle prep discussion. Not only did we learn the basics of cooking, but we were given a handy workbook stuffed full of recipes to help us on our future cooking journey once we finally cared more about eating than we did about beer.

Which, as you can imagine took a while.

Now, this particular recipe was always one of the favourites out of that food splattered purple workbook, and I have tweaked it a little over the years to make it extra stupendously delicious. According to me of course.

So, get your hands ready for cooking and your mouth ready for eating coz here we go!

Easy Peasy Satay Chicken

Easy Peasy Satay Chicken (c) mummalifelovebaby

Serves 4


500g chicken cut into cubes (breast or thigh depending on your preference, skin removed)

1/2 red capsicum diced

1/2 green capsicum diced

2 large flat cup mushrooms diced

1 cup of butternut pumpkin diced, skin removed

1 1/2 cups Brown Rice

Coriander to serve (optional)

Crushed Peanuts to serve (optional)

1 tbsp Olive Oil for cooking


1 tsp ground Ginger

4 tsp White Sugar

4 tsp Peanut Butter

4 tsp Lemon Juice

1 tsp ground Salt

4 tsp Curry Powder

4 tsp Olive Oil

Peanut Sauce

2 tsp Olive Oil

2 cloves fresh Garlic, crushed

2 tsp Soy Sauce (can be substituted with Tamari)

1/2 tsp Lemon Juice

1/4 cup Sweet Chilli Sauce

2 tbsp Peanut Butter

1/4 tsp ground Ginger

1 can Coconut Milk

Need the ingredients but don’t have time to get to the shops? Order online here!

Other Stuff You Need:

Chopping Board

Garlic Mincer (or a sharp knife to finely mince by hand)

Measuring Cups – 1/4 cup, 1/2 cup, 1 cup

Measuring Spoon – 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 tablespoon

Clean plate

Aluminium Foil

Cling Wrap

2 Pots (1 large, 1 medium)

1 Large Wok or Deep Edged Fry-Pan

1 Wooden Spoon for stir-frying

1 Ladle for dishing up

2 Mixing Bowls

1 whisk

4 bowls for serving

Your hungry belly


1. Combine the ingredients for the marinade in a mixing bowl

2. Dice the Chicken into cubes and add to the marinade, stirring through until the Chicken is well coated.

3. Cover the chicken/marinade mix with Cling Wrap and leave in fridge for 15 minutes (or longer if you have time, but no-one ever does)

4. Dice all of the vegetables and set aside in a second mixing bowl.

5. Put approximately 3 cups of water into the Large pot, and set on the heat to boil. Once water is boiling, add the rice and stir frequently to prevent the rice from sticking to the pot until cooked till your liking.

6. While the rice is cooking, combine all of the Peanut Sauce ingredients into the Medium pot and set aside.

7. Add half the oil to the wok, and heat on high.

8. Add the chicken to the wok, stirring until browned and cooked through.

9. Remove the chicken from the heat, and transfer onto a plate. Cover with Aluminium Foil and set aside.

10. Put the Peanut Sauce onto the heat, bring to the boil while stirring constantly to melt the Peanut Butter, then set aside.

11. Add the remaining oil into the wok, and once hot add the vegetables and stir-fry for approximately 5 minutes, or until the pumpkin is soft.

12. Add the Sauce and the Chicken to the vegetables and heat through.

13. Drain the rice and evenly distribute between the bowls.

14. Using a Ladle, spoon the chicken and vegetables evenly over the 4 bowls.

15. Top with coriander and crushed peanuts.

16. Take a deep breath, enjoying the aroma, and then stuff it in your face.

Good luck everyone! I hope you enjoy this recipe as much as I do. And as often as I do.




Will you make this Satay Chicken recipe yourself? Let me know what you think of the recipe once you have!

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