Chicken Satay Recipe | How To Make Chicken Satay
These Thai Chicken Satay are so scrumptious! Paired along with a sweet and spicy, savory peanut sauce, these chicken skewers taste even better! Go ahead and try making some, if you haven't already!
Servings 4 people
Ingredients
For the marinade:
- 1 lbs / 500 grams chicken breast, sliced into 1/2-inch strips lengthwise or 1 to 1 and 1/2 inch cubes
- 1 stalk lemongrass roughly chopped (I used the zest of half a lemon)
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 2 tbsp palm sugar or light brown sugar
- 1 tbsp freshly squeezed lime juice from 1 lime
- 1 tbsp soy sauce
- 2 tsp freshly minced galangal or ginger
- 2 tsp freshly minced garlic about 2 medium cloves
- 1 tsp ground coriander
- 1 tsp Sriracha or any hot sauce of your choice
- Bamboo skewers as required soaked in water for 30 minutes prior to use.
For the peanut sauce
- 1 (13.5)-oz can coconut milk
- 1/4 cup chunky peanut butter
- 1/4 cup firmly packed dark brown sugar
- 1 tbsp soy sauce
- 1 tsp hot sauce
- 1 tbsp cooking oil
Instructions
- Combine all the spices in a bowl, as mentioned under ingredients for the marinade. Add chicken pieces to the marinade and mix well. Allow to marinate for at least an hour or up to overnight.
- Before cooking, soak bamboo skewers in water for at least 30 minutes, so that they will not burn.
- Skewer 2 to 3 pieces of chicken onto each stick. Bake in a preheated oven at 355 F for about 25-30 minutes or until cooked through. Baste with cooking oil after turning.
- Serve hot with peanut sauce.
- For the peanut sauce: Combine the coconut milk, peanut butter, brown sugar, soy sauce, and hot sauce in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. This sauce keeps well good in the refrigerator for up to 2 weeks.
Notes
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.