Chicken with Crispy Vegetables, in Satay Sauce

5 from 3 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 47 kcal



  • 500 g Chicken inner fillet

Spices and oil

  • Sea salt
  • Black pepper-
  • Sesame oil


  • 1 Diced onion
  • 2 Garlic cloves chopped
  • 2 Sliced ​​carrots
  • 1 Celeriac

Satay sauce

  • 350 ml Vegetable broth
  • 1 tsp Five-Spice powder
  • 1 pinch Sichuan pepper
  • 2 tbsp Soy sauce dark
  • 1 tbsp Tomato paste
  • 200 g Peanut cream
  • 1 tsp Food starch
  • 5 drops Vinegar
  • 2 pinch Brown sugar

To sprinkle

  • 4 tbsp Chive rolls

Fits to

  • Basmati or other fragrant rice


  • Cut the inner chicken fillets into bite-sized pieces. Cut the onion, garlic, carrots and the celery into small cubes or thin slices. Finely chop the chives.
  • Season the meat with fine sea salt and black pepper from the mill; heat the oil in a wok or in a high pan. Fry the poultry brown on both sides. Then take it out and keep it warm.
  • Put the cut vegetables in the remaining oil and fry them until they are still firm to the bite. Mix the vegetable stock with the tomato paste, peanut cream, soy sauce, spices and cornstarch; Pour over the vegetables and bring to the boil.
  • Add the fried inner chicken fillets, fold in and heat together. Finally, season to taste, if necessary, spice up as desired.
  • Divide the finished Asian dish on four plates, sprinkle with a little chives and serve with the basmati or other fragrant rice cooked at the same time.
  • I recommend green tea as a drink with this Far Eastern delicacy.
  • Good luck and bon appetite.


Serving: 100gCalories: 47kcalCarbohydrates: 5.6gProtein: 1.5gFat: 2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Dessert: Gingerbread Crumble with Apple, Pear and Cranberries

Flatbread with Garlic