A delicious mild chicken satay with five different vegetables, all mixed up and hidden in the sauce. A brilliant family meal for your picky eaters!
I made one a few years ago Hidden Vegetable Chicken Curry Recipe that is so popular. To this day I still get messages from parents and caregivers who are making the recipe for the first time, amazed that they can cram so many veggies into a simple curry sauce.
So I thought it was time for a new version. This is my Hidden Veggie Chicken Satay with five different veggies; Carrots, zucchini, cauliflower, peppers and mushrooms.
The recipe begins by preparing the satay sauce. Sauté onions in oil, then add garlic and curry paste.
Cook this for 1 minute before adding peanut butter, soy sauce, honey and lime juice.
Add the shredded veggies along with coconut milk and chicken broth.
Simmer on high for 15 minutes until the vegetables are tender.
Then, using an immersion blender, puree in the skillet until the veggies are fully flashed and the sauce is smooth.
Add diced raw chicken and cook on low for 15-20 minutes.
Then it is ready to serve. For the kids, I serve it with rice along with a vegetable like broccoli just to make sure they still get veggies.
And for adults, I add dried chili flakes, fresh cilantro, and crushed peanuts.
Ingredients & Substitutions
curry paste – this satay is fairly mild, but if you’re worried it might still be too spicy for your child, you can make it with just one tablespoon of curry paste instead of two.
peanut butter – I used crunchy peanut butter. The small pieces of peanuts remain even after the sauce has been mixed. So if you think your kid won’t like this, it’s totally fine to use smooth peanut butter instead.
coconut milk – If you don’t want to use coconut milk, you can substitute 400ml milk or plant-based milk instead. For a little extra creaminess, mix in a few tablespoons of Greek yogurt at the end.
If you liked this recipe then check out all my others Hidden vegetarian recipes for picky eaters
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Hidden Vegetarian Chicken Satay
Description
A delicious mild chicken satay with five different vegetables, all mixed up and hidden in the sauce. A brilliant family meal for your picky eaters!
Ingredients
- 1 big carrot
- 1 small zucchini
- 150grams of cauliflower
- 100g mushrooms
- ½ Red pepper
- 1 tbsp oil
- 1 Onion, diced
- 2 Garlic cloves, crushed
- 2 tbsp mild curry paste
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp Honey
- juice from 1 lime
- 1 Can (400 ml) coconut milk
- 300ml vegetable broth
- 650g diced chicken breast
To serve: cooked rice, dried chilli flakes, fresh coriander and chopped peanuts
instructions
- Finely chop all the vegetables except for the mushrooms. The mushrooms can be left whole.
- In a large skillet on the stove, add oil and onions and sauté for 2 minutes.
- Add the garlic and curry paste and cook, stirring constantly, for 1 minute.
- Add the peanut butter, soy sauce, honey and lime juice and cook until the peanut butter has dissolved.
- Add the chopped vegetables, coconut milk and chicken broth and stir well.
- Bring to a boil and simmer over high heat for 15 minutes until vegetables are tender.
- Use an immersion blender to puree the sauce until completely smooth.
- Add the raw chicken cubes and cook on low for 15-20 minutes until chicken is cooked through.
- Serve immediately with boiled rice and other side dishes.
