> Recipes > Chicken breast

Chicken satay with peanut sauce

by Sally Abé
Peanut chicken satay sauce

Chicken satay with peanut sauce

PT1H

Why not try?

Thailand, Malaysia, Indonesia and even Singapore lay claim to the original chicken satay. All the recipes differ slightly but with the same main elements of marinated chicken, which is skewered and grilled, and a peanut dipping sauce that should be sweet, salty and slightly acidic from the addition of plenty of fresh lime juice.

Whatever its origins, chicken satay is a popular dish and always goes down well at barbecues, parties or family meals, as it can be made start to finish in under an hour. It is great served with rice or noodles or simply on it its own.

1
Begin by making the marinade. Combine the kecap manis, fish sauce and garlic in a medium bowl. Add the chicken and leave to marinate for 30 minutes
2
Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning)
3
Meanwhile, make the satay sauce. Place the chilli, garlic, shallot and ginger in a blender with the palm sugar, soy sauce and fish sauce. Blend together to form a smooth paste
4
Place a pan over a medium heat and add the paste. Cook for 2 minutes then add the peanut butter, stirring to ensure it doesn’t stick
5
Add the coconut milk and mix well, adding a little more coconut milk if the sauce is too thick. Stir in the lime juice and leave to cool
6
Just before serving, heat a large frying or skillet pan (or barbecue if the sun's out). Thread the chicken pieces on to the soaked skewers
7
Place the skewers on the heat and cook for a few minutes on each side, or until the chicken is lightly charred all over and cooked through (about 8–10 minutes in total)
8
Leave the skewers to rest for a few minutes then serve with the satay sauce on the side and sprigs of fresh coriander
 

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