Satay is skewered meat that has been marinaded, grilled, and is usually served with peanut sauce for dipping. Although it is believed that Satay got its beginnings in Indonesia, it quickly moved to Malaysia and Thailand. Although all forms of satay are similar, each region gives its own unique flavors to the marinades based on local spices. Satay can be served as a main dish or an appetizer, but whenever you choose to eat it, make sure to include the delicious sweet and spicy peanut sauce. Our Chicken Satay with Peanut Sauce Recipe has been Americanized based on ingredients available in most well-stocked grocery stores.

Chicken Satay with Peanut Sauce Recipe Ingredients – Serves 4 – 6

Chicken Satay

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup coconut milk
• 1 tablespoon fish sauce (may substitute with soy sauce)
• 2 teaspoons curry powder
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• bamboo or metal skewers

Peanut Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon crushed red peppers
• 2 tablespoons sugar
• 1 teaspoon finely minced fresh ginger
• 1 tablespoon sesame oil
• 1/2 cup smooth peanut butter
• 1/2 cup chicken broth

NOTE: In our photos the recipe has been tripled. We have large family dinners every Sunday. We always cook for a crowd!

Chicken Satay Directions

Cut chicken breasts into 16 long strips.

To make the marinade, mix coconut milk, fish sauce, curry, sugar and pepper together in a bowl.

Put chicken and marinade in a bowl or Ziploc bag. Mix to coat all pieces of chicken. Chill for at least 3 hours. Overnight is better. Mix the chicken occasionally.

If using bamboo skewers, soak in water for half an hour before grilling. This will stop the wood from burning.

Remove chicken from marinade. Thread the chicken strips on the skewers.

Preheat grill to medium. Grilling time varies greatly depending on how thick the chicken strips are and how hot the grill is. Place chicken on outside grill or stove top grill. Turn once while grilling, and cook until internal temp is 165 degrees F. Note: It is hard to get an accurate temp because of how thin the chicken is. The best way to check the chicken is to cut open the thickest section of one of the pieces. The meat should be white, with all pinkness gone.  Remove from grill and serve with peanut sauce for dipping.

Peanut Sauce Directions

Peel and mince ginger.

Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a saucepan. Whisk until smooth.

Bring to a boil over medium heat, mixing as it cooks. Cook for 2 – 3 minutes. If the sauce is too thick, add a little more chicken broth. Tip: When you slide a spoon across the top of the surface it should mound slightly. If it is like cooled pudding, add more broth.

Remove from heat and cool. Cover and refrigerate until cool. May be made a day in advance.

Serving Suggestions: Serve with Stir-fried Bean Sprouts, Nasi Lemak, Cucumber Slices and Kuih Bahulu for Dessert. All recipes are available on Home School Companion.