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Chicken satay rissoles recipe
Chicken satay rissoles recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try our delicious kid-friendly creamy chicken satay rissoles for a new dinner favorite!
Ingredients:
  • 500g chicken mince
  • 82.50 ml panko breadcrumbs
  • 90.75 gm sweet chilli sauce
  • 2 green onions, chopped
  • 2 tsp grated fresh ginger
  • 3 garlic cloves, crushed
  • 21.00 gm soy sauce
  • 36.40 gm peanut oil
  • 1 brown onion, thinly sliced
  • 4 makrut lime leaves, deveined, thinly sliced
  • 1 stalk lemongrass, trimmed, finely chopped
  • 130.00 gm crunchy peanut butter
  • 32.00 gm brown sugar
  • 255.00 gm Chicken Style Liquid Stock
  • 165ml can coconut milk
  • Steamed jasmine rice, to serve
  • Sliced cucumber, to serve
  • Sliced red chilli, to serve
Instructions:
  • Combine mince, breadcrumbs, sweet chilli sauce, green onion, ginger, garlic, and soy sauce in a bowl. Season with salt and pepper, then mix thoroughly. Form the mixture into 12 rissoles.
  • In a large frying pan, heat oil over medium-high heat. Cook rissoles for 4 to 5 minutes on each side until golden brown. Transfer to a plate.
  • Place the onion in the pan and cook, stirring occasionally, for 3 minutes or until the onion just begins to soften. Lower the heat to low, then quickly add lime leaves, lemongrass, and the remaining garlic. Cook for 30 seconds or until fragrant. Stir in the peanut butter, sugar, and the rest of the sweet chili sauce. Cook for another 30 seconds, then slowly pour in the stock. Skim off the cream from the top of the coconut milk and stir it in with the remaining soy sauce. Bring the mixture to a simmer.
  • Place the rissoles back into the pan and let them simmer covered for 10 to 12 minutes until they are fully cooked and the sauce thickens. Stir in the remaining coconut milk and season with salt and pepper. Allow it to cook for an additional 2 minutes until heated through.
  • Plate the rissoles alongside a bed of rice, sliced cucumber, chopped chilli, and fresh coriander.

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