Satay Chicken with sticky jasmine rice and stir fried Asian Greens

  By Petra  ,

December 5, 2018

Foodie Chef Kristen shares her mum's delicious Satay sauce recipe.

This dish recently featured on the WOOP Foodie menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.

  • Prep: 35 mins
  • Cook: 15 mins


1To cook the rice: Place the jasmine rice into a medium sized pot with a tight-fitting lid and add 250 ml of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.

2To make the satay sauce: Heat cooking oil in a medium pot over a medium heat. Once hot add onion and cook for 5-6 mins to soften. Stir in garlic and cook 1 more minute then stir in spices, honey, mustard, chicken stock and peanut butter. Cook stirring regularly for 4-5 mins to thicken.

3To prepare the chicken: Remove chicken breasts from their packaging and pat dry with a paper towel. Dice into 3cm cubes. Heat 1 tbsp of oil in a non-stick frying pan over a high heat. Once the pan is hot, add the chicken pieces and cook on each side for 3-4 mins. Pour over the satay sauce and cook 1 more min to combine.

4To cook the stir fry: Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Mix together the stir fry sauce ingredients. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium high heat. Once hot, add the sliced green cabbage and red chilli and stir fry for 1-2 mins until tender. Add bok choy and then the stir fry sauce and cook for 1 more min.

5To serve: Spoon rice onto plates and top with satay chicken. Lastly arrange stir fried vegetables on the side.


2 skinless chicken breasts

150g jasmine rice

¼ Chinese cabbage, finely sliced

250g bok choy

1 red chilli, finely sliced

2 tbsp crispy shallots

For the satay sauce:

2 tbsp cooking oil

½ onion, finely chopped

2 cloves garlic, crushed

½ cup peanut butter

½ cup chicken stock

1 tbsp honey

1 tbsp wholegrain mustard

1 tsp curry powder

¼ tsp cardamom powder

¼ tsp chilli powder

Salt to taste

For the stir fry sauce:

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp water

1 clove of garlic, thinly sliced