Wholesome Cook

One Pot Satay Chicken

This One Pot Satay Chicken dish is the perfect candidate for a mid-week dinner because all the ingredients are cooked at the same time in one pot in the oven. A classic takeaway favourite made that much easier and healthied up with some greens too!

One Pot Satay Chicken Dinner

I have to say, I’m quite impartial to a good satay chicken. And even though Matt doesn’t like peanut butter itself, he is a big fan of this satay sauce. It may be because it’s wonderfully sweet and rich from the copious amount of coconut milk, or perhaps because I like to add the element of crunch by using crunchy peanut butter instead of the smooth. It makes for a tastier and more rustic looking dish.

One Pot Satay Chicken Dinner

Speaking of which – this one is super easy and takes little actual time slaving over the stove. Whenever I’m busy juggling all sorts of work , I go for hands-free cooking dishes like this one. It makes good sense. 

The sauce itself can be cooked up in a pan and kept in the fridge for later use, or for dipping. While I used chicken in this dish, you could keep the sauce in the fridge for a few weeks and add it to your favourite vegetarian or beef and veg stir fry, noodles or even meat pies! Imagine how beautiful they would look and smell fresh out of the oven… 

One Pot Satay Chicken Dinner

One Pot Satay Chicken Dinner
Print Recipe Pin Recipe
No ratings yet

One Pot Satay Chicken

Feel free to use a mixture of your favourite veggies and add extra if you like. To make the sauce separately for a use at a different time, place sauce ingredients from the jug into a small saucepan and cook over medium heat until reduced and thickened, about 10 minutes. Store in a jar in the fridge for 2-3 weeks.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4


  • 1/2 cup white rice
  • 2 bunches broccolini (or grean beans yellow squash, carrot chunks or mixture of all)
  • 400 ml (1 can) coconut milk
  • ½ cup natural crunchy peanut butter
  • 1 tsp turmeric powder
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • Pinch cumin powder
  • 1/2 tablespoon soy sauce and tamari
  • 4 organic free-range chicken drumsticks


  • Pre-heat oven to 180C (160C fan-forced, 350F, gas mark 4).
  • Spread uncooked rice over the base of a small roasting dish. Arrange vegetables over the top of the rice.
  • Combine coconut milk, peanut butter, spices and soy (or tamari) in a jug and mix well.
  • Place chicken drumsticks over rice and pour over the sauce. Cover the dish snugly with aluminum foil and bake for 35 minutes.
  • Remove foil and turn the oven setting to grill. Grill for a further 5 minutes. Serve immediately.


dairy-free gluten-free
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



lateraleating August 19, 2013 at 8:21 am

Great idea to make it simpler but not less delicious! I’ll try this out with cashew butter instead of peanut butter.

Martyna @ Wholesome Cook September 28, 2013 at 8:26 pm

That’s a great idea too, I’m guessing it would be more creamy in flavour too!

jesusan August 19, 2013 at 9:22 am

I love satay sauce, so I’ll have to try this. I’ve never seen the dish done this way before, and I like that it allows the sauce flavor to penetrate the chicken.

Maureen | Orgasmic Chef August 19, 2013 at 1:08 pm

I love satay chicken and have made it a one pot wonder on a few occasions. It makes it much easier to keep the leftovers. :)

Jayne August 19, 2013 at 2:50 pm

When I saw the title to this, my mind went blank. Why had I never thought of this before? I’m Malaysian. I live in Malaysia. And I love satay. LOL. You are amazing. I’ll have to try this out!

Martyna @ Wholesome Cook September 28, 2013 at 8:29 pm

Hi Jayne, I often have those moments when I see something in a magazine or at a restaurant and think: it’s so obvious! Haha! You live, you learn.

Eha August 19, 2013 at 3:08 pm

A great idea I’ll certainly copy! Since I only use brown rice methinks I’ll parsteam for about 20 minutes before. Because of personal tastes I will be somewhat heavier on the spices also, but they are a nice combo :) !

Martyna @ Wholesome Cook August 19, 2013 at 5:55 pm

Hi Eha, you’re welcome and thanks for your tip and method for using brown rice here. :-) I agree that the spices are a little on the milder side but that’s because of small children – they are quite easily adjustable for spice lovers! As for brown rice, we definitely prefer the texture of white rice but happily use barley, buckwheat or quinoa as a more wholesome substitute in general – I have a feeling barley might work in this too.

Bam's Kitchen August 19, 2013 at 4:12 pm

This recipe sounds like it would even more delicious the next day so I will be sure to make extra so I have leftover, if that is even humanly possible with teenagers…

Martyna @ Wholesome Cook September 28, 2013 at 8:39 pm

Haha! That’s true on both fronts. We shared some leftovers for lunch and it tasted even better.

brookeschweers August 19, 2013 at 7:28 pm

Wow the best combination of flavours! Its like comfort food on a tray, with the veggies making it totally justifiable! Great recipe :)

Tessa August 20, 2013 at 9:02 am

Great flavors! Chicken satay is one of my favorite all time dishes! I love the simplicity of this dish!

Eha August 20, 2013 at 1:57 pm

Thanks for the comment: yes, was not thinking about the children . . .and yes, I love barley and might even try this first with the grain. Brown rice is largely a ‘health thing’ but to me it has a lovely nutty flavour. Also there is no way one can cook it badly :D !

Helen September 30, 2014 at 10:38 am

Love the idea but will need to make at least 4 times the quantity for my 2 grand children. One question though, i don’t have grilling element in my oven and probably the baking dish will not fit in my grill, would it surfice just to leave the chicken to brown in the oven after removing the foil, or would it tend to make it drier?

Martyna @ Wholesome Cook September 30, 2014 at 2:57 pm

Hi Helen, you should be fine to leave it in the oven a little longer (5 minutes, just to crisp up the sauce on the skins). To prevent the chicken from drying out, you can soak it in butter milk for an hour or so before using. It should remain super moist. Enjoy.

Jennifer October 22, 2015 at 9:11 pm

I’m not sure what went wrong but my rice overcooked and went dry and crunchy within about 15 minutes of cooking. Any suggestions?

Martyna @ Wholesome Cook October 22, 2015 at 9:34 pm

Hi Jennifer, the tray needs to be covered really snugly and tight with foil so that the steam and moisture does not escape. If you have trouble getting it done snugly, you can perhaps add a cup of water to the liquid and not worry about the cover being so snug.

Ian February 13, 2016 at 11:10 am

This was really delicious, thank you. One small thing – you should say you are rather partial, not impartial, because what you have said is the opposite of what you actually mean, I suspect.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.