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Blog · Food & Recipes

Chef Wayne’s Chicken Tenderloins with Peanut Satay


Serves: 2



• 4 large chicken tenderloins

• ½ tbsp olive oil

• ½ tsp sesame oil

• 1 tbsp coriander, chopped

• 1 cup rice

• 1½ cups water

Satay Sauce

• ½ tbsp olive oil

• 1 tbsp shallots, chopped

• 2 cloves garlic, chopped

• 1 tbsp fresh ginger, grated

• 1 tbsp coriander, chopped

• 1 tbsp curry powder

• ½ cup fresh cream

• ½ cup coconut milk

• 2 tbsp peanut butter


1. Bring the water to the boil in pot. When water is boiling pour in the rice and stir well for a minute or so. Boil rice in the boiling water for approx. 12-15 minutes. When rice is cooked, drain the rice in strainer and leave to settle.

2. Stir rice through with a spoon while still hot, add cover and set aside.

3. Add olive oil to saucepan and heat on medium/high. Once oil is sizzling, add tenderloins and cook for approximately six minutes, turning half way through.

4. Once tenderloins are cooked, remove from pan and set aside to rest. Adding a dash more oil to pan, add shallots, and stir before adding garlic cloves, ginger, coriander and curry powder to mixture.

5. Let cook slowly for few minutes before adding the cream and coconut milk, stir well and slowly heat to near boiling before reducing to medium heat.

6. Add the peanut butter and mix well, then reduce heat to simmer, stirring slowly for a few minutes to allow to thicken. Set aside.

To serve

Serve the satay sauce over the sauteed chicken and rice or serve the sauce separate and use as a dipping sauce. Garnish dish with salted peanuts or flaked almonds.

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