Date posted: 09/08/2018

Chicken with Sun-Pat satay sauce

  • Serves 4


Chargrilled chicken breast 700g
Onion finely diced 1
Coconut milk 1 can
Dried chilli flakes 1 tsp
Sun-Pat crunchy peanut butter 170g
Garlic, crushed 1 clove
Gales clear honey 1 tbsp
Thai fish sauce 1 tsp
Everyday Favourites extended life vegetable oil 1 tbsp


Fresh homemade satay sauce melting over hot chargrilled chicken breast is a delectable treat that is hard to resist! And with these store cupboard ingredients, it could not be easier.

  1. Put the vegetable oil in a pan and place on a medium heat.
  2. Cook the onion and garlic for a few minutes until translucent.
  3. Add the chilli flakes, Sun-Pat crunchy peanut butter, Gales clear honey and fish sauce.
  4. Finally add the coconut milk until you have a consistency you are happy with.
  5. Serve with skewers of chargrilled chicken.
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