Each every now and then, I get a critical hen satay craving. It’s one among my favourite takeout orders, however I wished a budget-friendly model I may make at dwelling and not using a bunch of additional steps. So as a substitute of cooking the hen individually and dipping, I preserve it easy and simmer the hen breast proper within the sauce. This Thai Rooster Satay is creamy, candy, and salty, and it completely hits the spot with out the takeout invoice.
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“One other nice weeknight recipe that may be marinated beforehand. The flavour of the hen is so good! I additionally did as urged – I made the savory coconut rice to go along with it and the mix was heavenly! I scraped off the additional sauce bits from the pan and ate it with rice.”
Victoria
Straightforward and Flavorful Peanut Sauce Rooster
In case you’ve by no means had hen satay, it’s a Southeast Asian dish of tender seasoned hen that’s often cooked on skewers and served with a peanut sauce for dipping. This recipe offers you that very same thought in a weeknight-friendly manner. As a substitute of utilizing skewers, I bake bite-sized items of hen breast proper in a wealthy sauce made with pantry substances like peanut butter, garlic, ginger, soy sauce, brown sugar, toasted sesame oil, and completed with cilantro. When you have time, let the hen sit within the sauce in a single day for max taste, however even half-hour is sufficient to make it style superb!
Reduce the hen evenly. Attempt to preserve the items of hen breast as near the identical dimension so all the things cooks on the similar tempo.
Attempt a special reduce of hen. I’m utilizing hen breast right here, however I initially used drumsticks once I first examined this recipe. The explanation I switched to hen breasts is I really feel they tackle the flavour significantly better. There was additionally a pleasant quantity of sauce left within the dish for drizzling over rice. However this recipe will work with nearly any kind of hen! Rooster thighs? YES, that might be so good. Simply know the cooking time can change relying on how huge your items are, how comfortable they’re packed within the dish, and whether or not you’re utilizing bone-in or boneless hen.
Cook dinner to 165°F. Make sure that the interior temperature of your hen reaches 165°F. For me, that was round half-hour within the oven. For bone-in hen, begin checking round 45 minutes.
Take away the pores and skin from the ginger. Peel ginger with a vegetable peeler or simply scrape the pores and skin off with the facet of a spoon, then mince it finely.
Make it your manner. Don’t have brown sugar? Swap in honey. Not into chili garlic sauce? Use Sriracha (or skip it when you’re cooking for spice-sensitive folks). You may at all times add a drizzle of warmth on the finish, too.
Thai Rooster Satay
Value $7.17 recipe / $1.79 serving
This Thai Rooster Satay with Peanut Sauce is made at dwelling with juicy hen breast simmered in a creamy peanut sauce with garlic, ginger, soy sauce, lime, and just a little warmth for a simple weeknight dinner.
Collect and put together all substances. Spray an 8×10 casserole dish and set it apart.
Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk collectively.
Add the peanut butter and scorching water, then whisk once more till clean. Roughly chop the cilantro. Save a handful of the cilantro to high the dish after baking, and stir the remaining into the peanut sauce.
Put aside ½ cup of the peanut sauce, then add the remaining to a gallon zip-top bag with the hen. Press out the air, seal, and therapeutic massage to coat. Marinate within the fridge for not less than half-hour or as much as in a single day.
Whenever you’re able to cook dinner the hen, preheat the oven to 375°F. Place the hen items and all of the marinade from the bag in a casserole dish right into a single layer.
Bake the hen within the preheated oven for quarter-hour. Then use a brush so as to add the reserved peanut sauce to the highest of the hen. Cook dinner for an extra quarter-hour. Make sure that the interior temperature of the hen reaches 165°F.
Fold the hen items and sauce within the backside of the dish till mixed. High the baked hen with the reserved cilantro and serve.
See how we calculate recipe prices right here.
Serving: 1servingEnergy: 415kcalCarbohydrates: 13gProtein: 32gFats: 27gSodium: 746mgFiber: 2g
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The best way to Make Peanut Rooster Step-by-Step Photographs
Collect all your substances. Spray an 8×10 casserole dish and set it apart.
Make the sauce: Add 1 minced garlic clove, 1-inch peeled and minced ginger, lime juice from ½ a lime, ½ Tbsp chili garlic sauce, 2 Tbsp soy sauce, 1 Tbsp brown sugar, 1 tsp toasted sesame oil, and a pair of Tbsp vegetable oil to a medium bowl. Whisk till nicely mixed.
Add ½ cup peanut butter and three Tbsp scorching water, then stir till it’s pretty clean (it is going to have some chunks from the garlic and ginger).
Now, roughly chop ½ bunch recent cilantro. Save a handful of the cilantro to make use of as a garnish after baking, and stir the remaining into the peanut sauce
Prep the hen: In case you haven’t already, slice 2 giant hen breasts into 1-inch items.
Take away ½ cup of the peanut sauce from the bowl and set it apart (this will probably be used to baste the hen). Add the remainder of the sauce to a gallon zip-top bag with the hen items.
Press out the air utilizing your arms, seal, and therapeutic massage to coat the meat. Marinate within the fridge for not less than half-hour or as much as in a single day. I wish to put a baking sheet underneath the bag within the fridge simply to be additional cautious. You don’t need any of that uncooked hen juice dripping in your fridge.
Bake: Whenever you’re able to cook dinner, preheat your oven to 375°F. Pour the hen items and all of the marinade from the bag into the ready casserole dish. Make sure that they’re in a single layer for even cooking.
Bake the hen within the preheated oven for quarter-hour, then use a brush or a fork so as to add the reserved peanut sauce to the highest of the hen.
Return the dish to the oven and cook dinner for an extra quarter-hour. Make sure that the interior temperature of the hen reaches 165°F as soon as achieved.
Use some kitchen tongs or a picket spoon to fold and recombine the hen items with the sauce within the backside of the dish.
Serve: High your baked Thai hen satay with the reserved cilantro and serve. Take pleasure in!
Serving Recommendations
I wish to serve this Thai hen satay with a scoop of rice and name it an excellent evening. Coconut rice, common jasmine rice or cilantro lime rice all style superb with the wealthy peanut sauce. Some noodles on the facet could be a VERY good thought when you don’t fancy rice. My sesame kale can also be excellent for one thing inexperienced and fast, as is my roasted broccoli salad. The crisp broccoli and crunch from the almonds is so good with the tender hen.
Storage & Reheating
Let the hen cool utterly, then retailer it in an hermetic container within the fridge for as much as 3-4 days. The sauce will thicken because it sits, so don’t be shocked if leftovers look just a little thicker! This additionally freezes rather well, so you may portion it into freezer-safe containers and freeze for as much as 3 months, then thaw in a single day within the fridge. To reheat, heat it gently on the stovetop over low warmth or within the microwave in brief bursts, stirring in between. Add a small splash of water, hen broth, or coconut milk if the sauce wants loosening again up.
Extra Peanut-Impressed Dinners You’ll Love
Peanut Noodles with Rooster: These Peanut Noodles with Rooster are my go-to once I need a fast, creamy, and irresistible dinner.
Spicy Peanut Sauce: This seems so good I may eat it with a spoon, and I like utilizing it on salads, pasta, or drizzled over rice pilaf.
Thai Rooster Pizza: These particular person Thai hen pizzas on home made naan are completely heavenly.
Our Thai Rooster Satay recipe was initially printed 5/26/15. We’ve got up to date it to be the very best it may be and republished 2/9/26.
