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Chicken Satay


Recipe Info

  • Servings : 4
  • Prep Time : 3:00 h
  • Cook Time : 10m
  • Ready In : 3:10 h

Chicken Satays are fragrant and delicious, and are a firm favourite for many Thai meals.


  • 1⁄4 cup coconut milk
  • 1⁄2 tbsp fish sauce
  • 1 tsp curry powder
  • 1⁄2 tsp sugar
  • 1⁄2 tbsp fresh coriander, chopped
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper
  • 400g chicken breast, cut into 16 thin strips
  • SAUCE:
  • 11⁄2 tbsps soy sauce
  • 1 tbsp rice vinegar
  • 1⁄4 tsp chilli flakes
  • 1 tbsp sugar
  • 1⁄2 tsp fresh ginger, grated
  • 1⁄2 tbsp sesame oil
  • 1⁄4 cup smooth peanut butter
  • 1⁄4 cup chicken stock


Step 1

To make the chicken, whisk the coconut milk, fish sauce, curry, sugar, coriander, salt and pepper. Put the chicken in a large zip-lock bag and pour in the marinade. Seal the bag and rub the marinade into chicken. Chill for 3 hours, turning the bag occasionally.

Step 2

For the sauce, combine the soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and the stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken stock, if desired. Remove from the heat, let cool, cover and chill.

Step 3

Preheat the grill to medium. Remove the chicken from the marinade and discard the marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until the chicken is cooked through and no longer pink. Serve with the sauce.

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