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  • Writer's pictureEmily

Chicken Satay with Curry Peanut Sauce

One of my goals for this year was to try a new recipe every week. So far, it has gone really good! I've been browsing my Pinterest like nobody's business and have sparked an interest in types of cooking that I haven't tried or even ate before. This Chicken Satay was one of them! I got the idea in one of those old cookbooks with all the hometown that my grandma gave to me in one of her cookbook clean-outs - you know the cookbooks I'm talking about. Anyway, it gave me this idea with a few of my own tweaks.

The sauce on the chicken is soooo good however you prepare the chicken, although, it's always better when you can let it marinate in the fridge for a few hours or overnight. However, you can still get a great taste by even marinating the chicken for half an hour when you're in a pinch.

I find baking them helps keeps the chicken juicy, however, if you like a more charred meat, then I'd suggest grilling or frying them.

The peanut sauce adds a little bit of spice with the curry paste and thickness to soften the saltiness of the satay sauce. If you have any left over, just put this sauce on some noodles or use as a dipping sauce for fresh spring rolls, so yum!

Give these a try for your next at-home date night appetizer or add fried rice and veggies on the side to make it a full meal!

Serves: 2

Prep time: 10 minutes

Marinating time: 4-12 hours (optional)

Cook time: 15-20 minutes

Chicken Satay:

2 chicken breasts

6 skewers

1/4 cup low sodium soy sauce

1/3 cup brown sugar

1/2 tbsp hot sauce

1 tsp red pepper flakes

1 1/2 tbsp lemon or lime juice

1 1/2 tbsp fish sauce

1 tsp dried basil

1/2 tbsp ginger, chopped

1 tsp garlic powder

1 tsp flour or cornstarch

Peanut Sauce:

3/4 cup peanut butter (I used natural, but any kind works)

1/2 tbsp red curry paste

1 tbsp white or rice vinegar

1/4 cup milk or coconut milk (whatever you have)

1/4 tsp red pepper flakes

1 tbsp shredded coconut (optional)

Make the Satay:

  1. Combine the ingredients for the satay, adding the cornstarch/flour last to thicken the sauce.

  2. Cut the chicken pieces. I like to cut the breasts in half horizontally, holding the top half and slicing off the bottom (carefully) to reduce the thickness and then cut those in strips.

  3. put the chicken in a bowl, pour the marinade over and put in fridge to marinate.

  4. If using bamboo (wooden) skewers, soak in water for at least 30 minutes before cooking the chicken.

  5. When ready to cook, preheat oven to 350. Line a baking sheet with foil. Meanwhile, put the chicken pieces on the skewers, making sure not to overcrowd them. Lay the skewers on the sheet, spacing them out enough, and pour the remaining sauce left (if any) over the chicken.

  6. Baked for 15-20 minutes, depending on how big the chicken pieces are. (Note: You can also grill or fry them and adjust the cooking time accordingly)

Make the Peanut Sauce:

  1. Combine the ingredients in a small bowl. Adjust the milk to the consistency of your liking.

Let me know if you try this out and how it goes! Also, if you grew up having satay or make a good satay now, tell me how you make it and your own little tweaks. I'd love to hear them!

Thanks for reading and enjoy!

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