Chicken Satay with Peanut Butter Sauce
These delectable Malaysian inspired Chicken Satay Skewers are super simple to make and bursting with flavor, bringing flavors from the bustling streets of Asia to your dinner tables. Succulent bite size pieces of Chicken with hints of Lemon Grass, Turmeric and aromatics dipped into a creamy flavorful Peanut Butter Sauce elevated with Shallot, Ginger and Tamarind.
This powerhouse recipe is high in protein, healthy fats and antioxidants. Serve with Jasmine Rice cooked in Coconut Milk for the perfect weeknight dinner.
Chicken Satay Ingredients, serves 4
3 Chicken Breasts, cut into 1 inch, thin, even, rectangular pieces (see photos)
1/4 Cup Olive Oil (to brush skewers as they cook)
Marinade
1 Tbsp. Honey
1 Tbsp. Ground Coriander Powder
1 Tsp. Celtic Sea Salt
2 Tbsp. Olive Oil
You’ll need approx. 12 skewers, either metal or pre-soaked bamboo.
Notes: If you can’t find the Lemon Grass Turmeric Paste where you are, you can make your own by blitzing in a food processor the following: 1 x Large Shallot (peeled), 3 Cloves Garlic (peeled) 2 x Lemon Grass Sticks (white parts only), 2 inches of a fresh Turmeric (peeled) or 2 tsps. Turmeric Powder, 1 Tsp. Coriander Powder, 2 Tsps. Celtic Sea Salt, 1 Tbsp. Honey, 2 Tbsps. Extra Virgin Olive Oil.
Peanut Sauce Ingredients:
1 Cup Smooth Peanut Butter (only pure Peanut Butter, with nothing added)
1 Large Shallot, peeled and diced as small as you can so that its almost minced
3 Cloves Garlic, peeled and minced
1 Tsp. Coriander Powder
1 Tsp. Tamarind Paste
1 Tbsp. Tamari Soy Sauce
1 Tsp. Chilli Powder
1 Tbsp. Grated Ginger (no skin)
1 Tbsp. Honey
1.5 - 2 Cups Hot Water
2 Tsps. Olive Oil
1/2 Tsp. Celtic Sea Salt
Method for Chicken Satay:
Place cut Chicken into a class container with Marinade and mix well. Cover and refrigerate for 6 hours or overnight.
Remove Marinated Chicken from fridge 45 minutes before cooking to sit at room temp.
Skewer Chicken as pictured below.
Heat your skillet to medium high heat. Cook skewers in batches for approx. 4 minutes per side brushing with a little Olive Oil while they cook. Once cooked, place on a baking sheet lined with parchment paper and cook in a 400f oven for approx. 3 minutes more per side.
Serve with Peanut Sauce and a Cucumber, Red Onion Salad.
Method for Peanut Sauce:
Add Olive Oil to a small pot and heat to medium heat. Add Shallots and sauté for 3 minutes. Add Garlic, Ginger, Coriander Powder and Chlili Powder sauté for 1 minute. Add Tamarind Paste, Honey, Soy Sauce, Peanut Butter and 1.5 cups Hot Water and mix well. Lower heat and stir for a couple of minutes until well combined and the the Peanut Butter has melted. If it needs more Water add, depends on the thickness of your Peanut Butter. Remove from heat and cover until ready to eat. You can refrigerate and re-heat before eating.
Ingredients for Chicken Satay
Chicken Breast chopped and marinated
Skewered, marinated Chicken Satay
Heat your skillet to medium high heat. Cook skewers in batches for approx. 4 minutes per side brushing with a little Olive Oil while they cook.
As you can see, I’m using a skillet with a very thin edge, this is to ensure the Chicken at the very bottom cooks as well. This is also why I finish the Chicken Satay in the oven, to ensure those end pieces are cooked through. If you have a skillet with no edge, you can skip the oven. Otherwise, transfer skewers to a baking sheet and cook in a 400f oven for approx. 3 minutes longer per side or until cooked through.
Ingredients for Peanut Butter Sauce (Image 1)
Continued..Ingredients for Peanut Butter Sauce (Image 2)
Peanut Butter Sauce
Chicken Satay with Peanut Butter Sauce and Cucumber Red Onion Salad
Chicken Satay with Peanut Butter Sauce and Cucumber Red Onion Salad
Chicken Satay with Peanut Butter Sauce and Cucumber Red Onion Salad