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One Pot Satay Chicken Dinner
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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
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