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Chicken Satay

Ready in 25 mins

Recipe by Graham 

This recipe for Chicken Satay is intended as a main dish. If you want to offer a quick and simple Satay with Peanut Sauce as part of an aperitif, refer to that menu. These little skewers of meat usually offered with peanut sauce are a very popular dish almost anywhere in Asia. Walk down almost any street and the mouth-watering aroma of Satay exudes from practically every corner you pass. Roadside stalls, hawker centres, night markets, coffee shops and even high-end restaurants all offer Satay.

Preparation Time

15 Minutes

Cooking Time

10 Minutes

Ingredients for Chicken Satay

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

FOR THE SATAY & PASTE
4 chicken breasts
1 teaspoon coriander powder
2 stalks lemon grass
6 shallots
2 cloves garlic
4 tablespoons sunflower oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons sweet soy sauce
1 teaspoon oyster sauce
1 cucumber
FOR THE PEANUT SAUCE
1 teaspoon chili powder
1 tablespoon sunflower oil
1 onion
1 clove garlic
2 tablespoons lemon juice
5 tablespoons cold water
4 tablespoons crunchy peanut butter
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Chicken Satay

  1. Peel the shallots and the garlic. Cut the chicken meat into small cubes of about ¾" (2cm). Place all the other paste ingredients except the cucumber in a food processor and grind to a paste. Add in a little water if needed. Marinate the chicken pieces in the spice paste for 10-12 hours (overnight in the fridge works well).
  2. For the Peanut Sauce, peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan and add try gently until the onion is soft then add all the remaining sauce ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve warm with the satay.
  3. Thread the chicken onto bamboo skewers and grill for 2-3 minutes on each side. Serve hot with fresh cucumber slices and the peanut sauce.
GRAHAM'S HOT TIP:
Soak the bamboo skewers in water for 2 hours before grilling, to avoid burning