Wow, right now: Nut chicken

A delicious chargrilled chicken dish and a peanut sauce that is quick and easy to make in 5 minutes. The satay flavors pair well with coconut rice.



4 boneless, skinless chicken thigh fillets. Cut into strips

½ cucumber, diced

1 tbsp white vinegar

1 tbsp caster Sugar

250g pre-cooked, microwaveable coconut Rice

½ small red onion, sliced

Add a pinch of chilli powder


1 tbsp peanut butter

¾ tsp ground turmeric

½ teaspoon mild curry powder

1 clove of garlic, grated

1 tsp of caster sugar

½ teaspoon salt


Coconut milk 165ml

4 tbsp crunchy peanut oil

juice of ½ lime

½ tsp lemongrass paste

1cm of fresh ginger, peeled & grated

½ tsp mild curry powder

½ tbsp dark soft brown sugar

1 tbsp light soy sauce

  • First, prepare the peanut satay recipe. Combine all ingredients in a small saucepan. Heat on medium heat. Let simmer for 5 minutes.
  • In the meantime, place the chicken thighs in an ice-cold bowl. Add the marinade ingredients to the bowl and mix well until evenly coated.
  • Heat a griddle pan until smoking hot. Place the marinated chicken on the pan. Cook for 3 minutes each side or until cooked through.
  • While the chicken is cooking, combine white wine vinegar, caster sugar, and cucumber in a small bowl. Then, cook the coconut rice according the packet instructions.
  • Serve the satay with the coconut rice, cucumber salad, sliced red onions, and peanut sauce drizzled on top.

TIP Thin strips of pork fillet work really well with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.