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Easy chicken satay
These delicious chicken skewers are packed full of flavour! As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top.
Ingredients
Serves: 5
- Marinade
- 120ml coconut milk
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 1/2 teaspoons soft brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 350g skinless, boneless chicken breasts - cut into 2cm strips
- Satay sauce
- 250ml coconut milk
- 1 tablespoon curry powder
- 125g smooth peanut butter
- 180ml chicken stock
- 4 tablespoons soft brown sugar
- 2 tablespoons lime or lemon juice
- 1 teaspoon soy sauce
- salt to taste
- 10 (15cm) wooden skewers, or as needed, soaked in water for 30 minutes
Method
Prep:25min ›
Cook:20min ›
Extra time:2hr marinating ›
Ready in:2hr45min
- Stir together 120ml coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt and pepper until the sugar has dissolved. Toss marinade with the chicken; cover and marinate for at least 2 hours.
- Bring 250ml coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock and 4 tablespoons brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a barbecue or grill for medium-high heat.
- Thread marinated chicken onto skewers, then barbecue or grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
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Reviews & ratings
Average global rating:
(384)
Reviews in English (303)
I'm doing the slower-cooker version of this recipe, which means I used more chicken, cut it into bite size pieces, sauteed in frying pan and then moved to crock pot. Assembled the rest of the recipe and simply poured it on top (added garlic, chopped red pepper, and used lemon instead of lime juice). The house smells like heaven and the chicken tastes amazing! I'll serve over Trader Joe's vegetable rice. So good!!! - 18 Sep 2008 (Review from Allrecipes US | Canada)
Oh my goodness, thank you SO MUCH Shannon for sharing this wonderfully fragrant and tasty dish! I did not alter any of the ingredients, and it was absolutely delicious as is. It is definitely definitely mild on the "heat" aspect, but adding cayenne or red pepper flakes could easily fix that. I only made two alterations when it came to preparing this recipe: I marinated it for six hours, and I did not grill the skewers. I poured the chicken bites and all the marinated into a large glass dish, covered it with tinfoil, and baked it at 325 degrees for about an hour. The result was incredibly tender and juicy. An absolutely delicious and easy to make dish!! - 27 Aug 2008 (Review from Allrecipes US | Canada)
My dear sweet Shannon; we all loved this dish of yours! Rainy, chilly and foggy today, so I just skewered the chix and put them in the oven with the marinade. I used lite coconut milk, made thin spaghetti, added shredded cooked carrots, raw green onion, some of the wonderful dipping sauce, put it all onto a pretty plate and topped it with the skewers. A bit of red pepper flakes gave the sauce just a tad of heat. Excellent and thank you hon!! - 14 Nov 2007 (Review from Allrecipes US | Canada)
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