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Chicken Satay Recipe

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Try My Chicken Satay Recipe and Peanut Satay Sauce

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This chicken satay recipe includes the ingredients and cooking directions to make a delicious peanut satay sauce

This chicken satay recipe recreates the authentic taste of the chicken satay sauce we ate whilst holidaying in Bali & Thailand.

Peanut - Katjang - Sauce

1 small onion
3 tablespoons of peanut butter
30g dark brown sugar
20ml kechap manis (sweet soy sauce)
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon lemon juice
1 stalk lemon grass (crushed)
1 tablespoon of peanut oil or groundnut oil
1 teaspoon sambal ulek (chillie paste)
coconut milk or water

Chicken Satay Sauce Preparation

1) Finely dice the small onion.
2) Assemble the remaining ingredients.
3) Put oil in wok and gently soften onion in heated oil.
4) Add all the ingredients to the softened onion (except the coconut milk / water).
5) Slowly heat on a low flame adding the liquid as needed to make this mix into a smooth sauce.
6) Remove lemongrass before serving.

How to Cook the Chicken

Chicken breast meat is best for this chicken sate recipe.

The chicken needs to be cut up into even sized pieces and put on to a flat skewer.
Then cook over hot coals until the outer is browned but inside is still moist.
Once cooked, strip from the skewer and it's ready to serve.

Alternatively, cook the skewered chicken under a hot grill.

What to Serve with Chicken Satay

We serve the cooked chicken pieces on a bed of basmati rice, the sate sauce is then poured over the chicken.

Freshly chopped tomatoes are placed around the edge of the rice.

Satay Products (USA)

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