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Satay chicken with rice and broccoli covered with satay sauce on a white plate with chopsticks.

Satay chicken and broccoli

Satay chicken and broccoli is a combo of juicy battered chicken breast coated in a creamy peanut sauce, served alongside a dish of freshly steamed broccoli. This Thai-inspired chicken dish is a family-friendly recipe that can be whipped up in no time - making it perfect for busy weeknights!
Recipe by: Veronica
Main Course
Asian Inspired
Calories 450
Prep 5 minutes
Marinade 15 minutes
Cook 20 minutes
Total Time 40 minutes
Servings: 4 people
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5 from 1 vote

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Equipment

  • Mixing bowl
  • Frying Pan
  • 2 Saucepans

Ingredients

Chicken and marinade

  • 1 pound / 450 grams chicken breasts or boneless thighs
  • ⅓ cup / 40 grams cornflour (cornstarch)
  • 2 tablespoons dark soy sauce
  • 1 small egg

Satay sauce

  • ⅓ cup / 80 grams peanut butter
  • ¼ cup / ml grams water
  • 3 tablespoons dark soy sauce
  • 2 tablespoons sherry or Shaoxing wine
  • 1 tablespoon rice wine vineger
  • 1 teaspoon sugar

Broccoli

  • 1 small head broccoli broken into florets
  • 2 tablespoons oyster sauce
  • 2 tablespoons water

Garnish

  • 2 - 3 spring onions (green onions)
  • 2 tablespoons chopped peanuts

Instructions

  • Cut the chicken into bite-sized pieces and mix them with the soy sauce and cornflour in a bowl. Set aside for 15 minutes or so to marinade.
    1 pound / 450 grams chicken breasts or boneless thighs, ⅓ cup / 40 grams cornflour (cornstarch), 2 tablespoons dark soy sauce
  • While the chicken is marinating you can make the satay sauce. Combine all the sauce ingredients except the sugar in a saucepan and stir on low heat until you have a smooth sauce. Taste and add sugar if you think it needs it. Keep the sauce warm until ready to eat.
    ⅓ cup / 80 grams peanut butter, ¼ cup / ml grams water, 3 tablespoons dark soy sauce, 2 tablespoons sherry, 1 tablespoon rice wine vineger, 1 teaspoon sugar
  • After 15 minutes, break an egg into the chicken mixture. Stir well until the mixture comes together in a thick paste. Note - it will look quite messy at this stage!
    1 small egg
  • Heat the sunflower oil to moderate heat and add the coated chicken pieces in a single layer. The oil should sizzle gently when you add the chicken.
  • Allow the chicken to cook for 3 to 4 minutes, then turn it and cook the other side until it is golden brown.

Broccoli

  • Combine oyster sauce and water in a saucepan then add the broccoli florets
    1 small head broccoli, 2 tablespoons oyster sauce, 2 tablespoons water
  • Cover the pan with a lid and leave to steam for 3 to 4 minutes on moderate heat until the broccoli is fork-tender or cooked to your liking.
  • Stir occasionally to make sure the broccoli picks up the flavour of the oyster sauce.
  • If the liquid hasn't all evaporated, drain the broccoli before serving.
  • Serve the chicken on a pile of white rice or noodles with broccoli on the side. Serve the sauce in a separate dish so everyone can help themselves to the amount they would like.
  • Garnish with chopped spring onions and peanuts if desired.
    2 - 3 spring onions (green onions), 2 tablespoons chopped peanuts

Notes

Top tips to ensure a perfect outcome
  • Prepare and measure out all your ingredients before starting to cook. This dish comes together in minutes and it's much easier if everything is to hand when you need it.
  • When frying the chicken let the oil get hot enough to sizzle when you add the chicken (test by adding a drop of marinade to the oil - if it doesn't sizzle, heat the oil for longer).
  • Don't overcrowd the pan - if you have too much chicken for a single layer, cook the chicken in batches. If you add too much chicken all at once it will lower the temperature of the oil and the chicken will release moisture and boil rather than fry.
  • Don't let the pan get too hot or the chicken will burn on the outside before it has cooked through.
  • The chicken should be completely cooked by the time it has browned. If you are worried that it isn't fully cooked you can test the temperature with a probe thermometer. The internal temperature of the chicken should register 74C/165F. If you don't have a thermometer, cut a piece of chicken in half - it should be completely white with no pink showing.
  • When making the sauce check the consistency. If it is too thick, add an extra splash of water.
  • Also, taste the sauce when you make it. Depending on the brand of the ingredients you may need to adjust the rice wine vinegar, sherry or soy sauce slightly.
  • Keep your eye on the broccoli and don't allow it to cook until it is mushy (unless you like it that way :) ). The broccoli should still have a slight 'bite' to it.
Nutrition does not include rice or noodles.

Nutrition

Calories - 450kcal | Carbohydrates - 23.9g | Protein - 38.3g | Fat - 22.5g | Saturated Fat - 3.9g | Cholesterol - 165mg | Sodium - 1161mg | Potassium - 933mg | Fiber - 4.6g | Sugar - 5.6g | Vitamin D - 9µg | Calcium - 8.4mg | Iron - 5mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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