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Chicken Satay

My husband declares this dish “insanely good,” and he’s right. While satay is traditionally broiled or grilled, this Glorious One-Pot Meal version retains all the flavor yet skips the hassle of threading skewers, basting, and hovering over a grill.


olive oil spray or sesame oil
1 scallion, white and green parts, sliced into thin rings
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grated fresh ginger, or 1/4 teaspoon dried
1 to 2 garlic cloves, chopped
1 cup broth (chicken or vegetable)
1 cup white rice or parboiled instant brown rice
1/2 to 3/4 pound chicken thighs or breasts
1/4 head purple cabbage, thinly sliced/shredded
about 2 cups fresh or frozen snow pea pods
1 to 3 large shitake mushrooms, thinly sliced


Preheat oven to 450 degrees.

Coat the inside and lid of a cast iron Dutch oven with canola oil or sesame oil.

In a small bowl, whisk the scallion, peanut butter, soy sauce, brown sugar, ginger, garlic, and 2 tablespoons of the broth. Whisk until the sugar is dissolved and peanut butter is emulsified.

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add the remaining broth and 1/4 cup water and stir to make an even layer.

Add the chicken and drizzle with one-third of the peanut butter sauce.

Arrange the cabbage on top and pour half of the remaining sauce over it.

Add the snow peas and mushroom slices in another layer and pour the rest of the sauce over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If the rice is still crunchy, fluff with a fork and replace the lid for another 3 to 5 minutes before serving.

Food Counts

Nutritional information per serving (2 servings per recipe).

Cal 400
Protein 44g
Carbs 46g
Fat 15g
Chol 80mg
Sodium 1439mg
Fiber 4g