Name: Easy Chicken Satay Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Southeast Asian
Ingredients: 3 chicken breasts (cut into long, thin strips); 1 tbsp dark soy sauce (use tamari for gluten-free); 2 garlic cloves (peeled and crushed); 200 ml (7 oz) coconut milk (from a tin); ½ tsp cumin; ½ tsp coriander; ¼ tsp ground ginger; 3 heaped tbsp smooth peanut butter; 1 tbsp dark soy sauce (use tamari for gluten-free); ½ tsp chilli flakes (red pepper flakes); 1 tbsp fish sauce; 200 ml (7 oz) coconut milk (from a tin); 1 tbsp light brown sugar; ½ tsp ground coriander; Juice of 1 lime; 1 fresh red chilli (thinly sliced); 2 tbsp fresh coriander (cilantro) (chopped); ½ tsp chilli flakes (red pepper flakes); ¼ red onion (peeled and finely sliced); 1 tbsp roasted peanuts (roughly chopped); 1 tsp sesame seeds

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Introduction

Chicken satay is a flavorful and easy-to-make dish that combines tender marinated chicken skewers with a rich, creamy peanut sauce. Perfect for a quick dinner or a party appetizer, this recipe delivers authentic taste with simple ingredients.

Several grilled chicken skewers with a light golden-brown char are arranged on a dark plate, each skewer showing the textured, slightly crispy edges of the meat. The chicken is garnished with fresh green cilantro leaves and sprinkled sesame seeds, adding pops of color and texture. In the center of the plate, a small round copper bowl holds a creamy peanut sauce topped with crushed nuts and red chili flakes. Around the bowl and skewers, thin slices of red chili and onion are scattered, adding brightness and contrast. At the back, slices of fresh cucumber topped with cilantro leaves rest near a bowl of spinach salad with cucumber slices and red onion rings. The scene is set on a white marbled surface with a dark cloth draped on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts, cut into long, thin strips
1 tbsp dark soy sauce (use tamari for gluten-free)
2 garlic cloves, peeled and crushed
200 ml (7 oz) coconut milk (from a tin), divided
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce (use tamari for gluten free)
½ tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
1 tbsp light brown sugar
½ tsp ground coriander
Juice of 1 lime
1 fresh red chilli, thinly sliced
2 tbsp fresh coriander (cilantro), chopped
½ tsp chilli flakes (red pepper flakes)
¼ red onion, peeled and finely sliced
1 tbsp roasted peanuts, roughly chopped
1 tsp sesame seeds
8 wooden skewers, soaked in water
Oil for grilling

Instructions

Step 1: Soak 8 wooden skewers in water for at least 30 minutes to prevent burning during cooking.
Step 2: In a large bowl, combine the chicken strips with 1 tbsp dark soy sauce, crushed garlic, 200 ml coconut milk, ½ tsp cumin, ½ tsp coriander, ¼ tsp ground ginger, and 3 tbsp peanut butter. Mix well using your hands, massaging the marinade into the chicken. Cover and refrigerate for at least 30 minutes, up to overnight.
Step 3: Meanwhile, prepare the satay sauce by placing all sauce ingredients except the lime juice—200 ml coconut milk, 1 tbsp dark soy sauce, ½ tsp chilli flakes, 1 tbsp fish sauce, 1 tbsp light brown sugar, and ½ tsp ground coriander—into a small pan.
Step 4: Heat the sauce over medium heat, stirring constantly with a wooden spoon. As it nears boiling, reduce the heat and continue stirring until the sauce thickens. Remove from heat and stir in the lime juice.
Step 5: Drain the wooden skewers and thread the marinated chicken strips onto them. Place the skewers on a plate.
Step 6: Brush a griddle or grill with oil and heat until smoking. Cook the chicken skewers for 8-10 minutes, turning occasionally until golden brown and cooked through. Check by cutting into the thickest piece to ensure no pink remains.
Step 7: Serve the chicken skewers with the warm satay sauce in a bowl for dipping. Garnish with fresh coriander, sliced red chilli, chilli flakes, red onion, chopped peanuts, and sesame seeds as desired.

Tips & Variations

For a spicier kick, increase the amount of chilli flakes or add fresh chopped bird’s eye chilli to the marinade.
Substitute chicken thighs for a juicier, more flavorful result.
Serve with steamed jasmine rice or a simple cucumber salad to balance the richness of the sauce.
If you don’t have a griddle or BBQ, broil the skewers in the oven on a wire rack for similar results.

Storage

Store leftover chicken satay and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a low oven or microwave and warm the sauce on the stove before serving to maintain its creamy texture.

How to Serve

The image shows several grilled chicken skewers placed on a white marbled surface, with golden-brown, slightly charred pieces of chicken threaded on wooden skewers. The chicken is topped with white sesame seeds, small red chili flakes, and fresh green cilantro leaves spaced between the pieces. Thin slices of red onion add a purple accent scattered among the skewers. In the background, there is a copper-colored small bowl filled with creamy peanut sauce, sprinkled with crushed peanuts, red chili flakes, and a few cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use tamari instead of dark soy sauce to keep the recipe gluten-free.

How do I know when the chicken is fully cooked?

Cook the skewers until the chicken is golden brown and no longer pink inside. Cutting into the thickest piece will help check doneness visually. The chicken should be opaque and firm.