If you’re dreaming of tender chicken bathed in a velvety peanut sauce, look no further than this Braised Nutty Satay Chicken. It’s the ultimate weeknight dinner for anyone who craves bold flavors with minimal effort. This recipe transforms everyday ingredients into a meal that balances creamy, nutty richness with vibrant spices and just a hint of heat, making it a dish guaranteed to win hearts at any table. Whether you’re feeding your family or impressing friends, Braised Nutty Satay Chicken never fails to deliver pure comfort and satisfaction.
Ingredients You’ll Need
The magic of Braised Nutty Satay Chicken comes from its simple yet thoughtfully chosen ingredients. Each one brings something unique, from deep nutty flavor to warm golden color, ensuring that every bite is packed with delectable complexity and a touch of Southeast Asian flair.
- Chicken Thighs: Boneless, skinless, and cut into hearty chunks for juicy, flavorful bites that hold up during braising.
- Vegetable Oil: Picks up all the savory goodness from the aromatics, ensuring even browning and a beautiful sear.
- Onion: Finely chopped onion adds subtle sweetness and forms the aromatic backbone of the sauce.
- Garlic: Freshly minced for that unmistakable pungent punch — don’t skip it!
- Fresh Ginger: Grated ginger infuses warmth and a hint of zest that cuts through the richness.
- Ground Coriander: Brings citrusy depth and a tantalizing herbal note.
- Ground Cumin: Adds earthiness and ties all the spices together with a nutty aroma.
- Turmeric: Gives the dish its trademark golden hue and a whisper of bitterness.
- Unsweetened Coconut Milk: Lends silky body and subtle tropical sweetness to the satay sauce.
- Smooth Peanut Butter: Produces that luxurious, creamy texture and the star nutty flavor.
- Soy Sauce: Delivers umami depth and seasoning all in one swoop.
- Brown Sugar: Balances the savory and spice with just a touch of mellow sweetness.
- Rice Vinegar: Adds gentle acidity for a pop of freshness and lift.
- Chili Flakes (optional): For those who love just a kiss of heat, these wake up the taste buds.
- Salt and Pepper: Customizes your seasoning right at the end, to your taste.
- Fresh Cilantro and Crushed Peanuts: The perfect finishing touch for color, freshness, and extra crunch.
How to Make Braised Nutty Satay Chicken
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, toss in the finely chopped onion and let it soften and turn translucent, about five minutes. Next, stir in the garlic and ginger, letting them sizzle just long enough to release all their fragrant magic. This aromatic base is what gives Braised Nutty Satay Chicken its irresistible depth of flavor right from the start.
Step 2: Toast the Spices
Now, sprinkle in the ground coriander, cumin, and turmeric. Let them mingle in the heat for about a minute, stirring constantly. Toasting these spices is key for coaxing out their natural oils and boosting the overall flavor profile of your dish — don’t rush this step!
Step 3: Brown the Chicken
Add your chicken thigh chunks directly into the pot. Give them plenty of room so each piece browns nicely on all sides, turning as needed for 5–7 minutes. The color means flavor, and those bits stuck to the bottom will enrich your sauce later. Braised Nutty Satay Chicken is all about building layers of deliciousness, and this is where some serious magic starts.
Step 4: Mix Up the Satay Sauce
While the chicken is browning, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, rice vinegar, and chili flakes in a separate bowl. The sauce should be silky-smooth and fragrant. Pour it over the golden chicken, scraping up any browned bits from the bottom so nothing gets left behind.
Step 5: Braise Until Tender
Reduce the heat to low, cover, and let the chicken gently simmer for 25–30 minutes. This slow braise infuses every morsel with rich flavor while thickening the sauce to creamy perfection. Give it a taste and season with salt and pepper as needed. The result is Braised Nutty Satay Chicken at its most luscious — ready to be garnished and served!
How to Serve Braised Nutty Satay Chicken
Garnishes
Don’t skip the garnishes when presenting your Braised Nutty Satay Chicken. A generous sprinkle of fresh cilantro brings a pop of vibrant color and freshness, while crushed peanuts add the perfect crunch. For extra flash, try a lime wedge on the side — a little squeeze lifts the entire dish to new heights.
Side Dishes
This saucy chicken begs for something to soak up every last drop. Steamed jasmine rice is a classic, soaking in all the nutty coconutty flavor. If you prefer a lighter take, serve Braised Nutty Satay Chicken alongside rice noodles or crisp steamed vegetables. Each makes a delicious, hearty companion that turns dinner into a feast.
Creative Ways to Present
Turn Braised Nutty Satay Chicken into a showstopper by serving it family-style in a big shallow bowl, scattering the garnishes generously across the top. Or try spooning it over mini lettuce cups for a fun, hands-on party bite. For a modern twist, plate it atop coconut rice with a scatter of pickled veggies on the side for a truly unforgettable presentation.
Make Ahead and Storage
Storing Leftovers
Braised Nutty Satay Chicken is just as rewarding the next day! Let leftovers cool, then transfer them into an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even more irresistible lunch or dinner tomorrow.
Freezing
To freeze, allow the chicken and sauce to cool completely. Pack them into a freezer-safe container or zip-top bag, removing as much air as possible. Braised Nutty Satay Chicken will keep in the freezer for up to 2 months. Defrost in the refrigerator overnight before reheating.
Reheating
Warm Braised Nutty Satay Chicken gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Stir occasionally to prevent sticking, and heat until piping hot. You can also microwave individual portions in a microwave-safe dish, covering loosely.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work, though they may turn out a bit less juicy. Adjust cooking time and watch closely during braising to prevent overcooking — aim for just-cooked, tender pieces.
Is there a nut-free alternative to peanut butter?
Yes! Sunflower seed butter makes a great nut-free substitute, providing similar creaminess and earthy flavor so everyone can enjoy Braised Nutty Satay Chicken.
What can I use instead of coconut milk?
If coconut milk isn’t your thing, try unsweetened cashew or almond milk for a lighter sauce, or use a dairy-free cream alternative. Keep in mind the dish will lose some of its classic richness, though.
How spicy is this dish?
Braised Nutty Satay Chicken has a gentle baseline heat thanks to optional chili flakes. For no heat, leave them out. For extra kick, increase the chili or even stir in a spoonful of sambal at the end!
Can I prepare this dish ahead of time for guests?
Definitely! This recipe is ideal for making in advance — flavors meld and deepen wonderfully as it sits. Gently reheat just before serving, garnish fresh, and your dinner party will be a breeze.
Final Thoughts
Don’t wait for a special occasion to bring Braised Nutty Satay Chicken to your table — it’s easy enough for a cozy weeknight yet dazzling enough for company. Grab those pantry staples, simmer up a pot, and let the rich, nutty aroma fill your kitchen. I can’t wait for you to taste the magic of this recipe in your own home!
Print
Braised Nutty Satay Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Braised Nutty Satay Chicken recipe combines tender chicken thighs in a rich and flavorful peanut-coconut sauce, perfect for a comforting Asian-inspired meal.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into large chunks
Sauce:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 cup unsweetened coconut milk
- ½ cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon chili flakes (optional)
- Salt and pepper to taste
Garnish:
- Fresh cilantro and crushed peanuts
Instructions
- Prepare the Chicken: Heat vegetable oil in a skillet, sauté onion until soft, add garlic and ginger. Stir in coriander, cumin, and turmeric. Brown chicken on all sides.
- Make the Sauce: Whisk together coconut milk, peanut butter, soy sauce, brown sugar, rice vinegar, and chili flakes. Pour over chicken.
- Braise the Chicken: Cover and simmer for 25–30 minutes until chicken is tender and sauce thickens.
- Final Touches: Season with salt and pepper. Serve garnished with cilantro and crushed peanuts.
Notes
- Enhance with fish sauce or lime juice for extra flavor.
- Pair with jasmine rice, rice noodles, or steamed vegetables.
- Almond butter can be substituted for peanut butter.
