Malaysian Styled Satay Chicken with Pita Bread

Homemade pita bread with a crispy exterior and soft interior, paired with aromatic and spicy-sweet satay chicken, is absolutely irresistible!

Besides pairing pita bread with curry, I’ve found that it’s also delicious with satay. For the recipe on making pita bread, you can refer to the article "Homemade Crispy Pita Bread".

Ingredients

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Basic Ingredients

Satay Sauce	200g
Crunchy Peanut Butter	100g
Coconut Cream	150ml
Water	appropriate
Bird's Eye Chilli	1 pc
Shallot	3 bulbs
Sugar	1 tsp
Chicken Thigh	2 pcs
Asparagus	8 spears

Marinade

Salt	½ tsp
Ground White Pepper	to taste
Sesame Oil	2 tsp
Cornstarch	1 tsp

Steps

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1. Add the marinade to the chicken breasts and let them marinate for 20 minutes.

2. Add a little oil and sauté the shallots and chilli until fragrant.

3. Add the satay sauce, coconut milk, and peanut butter, and mix well. If the sauce is too thick, you can add a little water. Cook for 5-8 minutes until the sauce is flavourful. Set aside.

4. In a separate pan, sear the chicken thighs over medium heat until they are 80% cooked. Once done, cut them into pieces.

5. Return the chicken pieces to the pan, add the asparagus, and stir-fry for 2 minutes. Then, add the prepared satay sauce and cook for 3 minutes until well combined.

6. Cut open the top of the pita bread, fill it with the satay chicken, and sprinkle with a little coriander before serving!