Satay Chicken Recipe

Well the results from my long weekend poll are in and Satay Chicken was the winner, so here it is my tasty Satay Chicken Recipe. Let’s move on the the ingredients you’ll need for this one.

Skewers, either wooden or metal. If you choose wooden see below….

Marinade Ingredients

• 500 gm Chicken Tenderloins (you can also use thighs)
• 2 tsp Sesame Oil
• 1/4 cup Soy Sauce
• 1 tbs Honey
• 1 tsp Tumeric
• 1/2 tsp Ground Chillies
• 1 tsp Ground Coriander

Satay Sauce ingredients

• 1/2 cup Crunchy Peanut Butter
• Small White Onion (could also use brown)
• 2 tbs Soy Sauce
• 2 tbs Sweet Chilli Sauce
• 1/2 cup Coconut Cream

Right, first things first. If you’ve got wooden skewers like me go get a glass of water, or something similar, and put those skewers in!

Ok so now that the skewers are soaking you’ll need to chop up the chicken. If you’re using tenderloins then slice them down the middle, if you’re using thighs chop them into slices about 1 cm wide like in the photo below.

Onto the marinade. Combine all the marinade ingredients into a bowl, preferably non-porous as the Tumeric does stain, and then pop the chicken in and refrigerate for a couple of hours. While the chicken is soaking away in the marinade chop up some white onion, finely.

Ok, 2 hours is up so pull out the chicken and put it on the skewers.

Now that the chicken is all skewered up you’ve got a choice to make, cook it on the BBQ, under the grill, or in a frying pan. Either way it will all end up pretty well the same so the choice is yours.

While the chicken is cooking away time to make the Satay Sauce. First of all soften the onion over a low to medium heat in a medium size pot. Once the onion is softened and translucent add in the rest of the sauce ingredients and keep stirring until it’s all well combined. Once it’s all combined keep it on a low heat until the chicken is ready, give it a stir every couple of minutes so it doesn’t stick.

The chicken should be about done by now, the marinade tends to speed the process up. Time to serve it all up. As you can see in the next couple of photos I’m serving them as a kind of entree with a small bowl of rice, trust me you’ll want to soak up all that sauce!

So there it is, Matt’s Satay Chicken. It’s pretty quick and simple, if you prepare the chicken and marinade portion ahead of time. It makes a great entree, or even a main if you’re doing a couple of other dishes, ie. my Honey Chilli Chicken (coming soon). If you don’t like eating from the skewers you can always stir fry the chicken and then pour the sauce on at the very end, pretty sure it would still be nice that way.

If you make, and like, this recipe let me know. I love hearing a bit of feedback

Cheers, Mat