Satay Chicken

Posted on

Savoury, flavoursome chicken, with a sweet and crunchy sauce - very more-ish!



  • 2 large chicken breasts
  • juice of 1/2 lemon
  • 2 cloves garlic, finely grated
  • 1 cm peeled ginger finely grated
  • 2 tbsp soy sauce
  • 1 tbsp nam pla (fish sauce)
  • 1 tsp sweet chilli sauce


  • 2 heaped tbsp crunchy peanut butter
  • 100g crushed cashew nuts
  • juice of 1/2 lemon
  • 200 ml coconut milk
  • 1 tsp soy sauce
  • runny honey or brown sugar to taste
  • salt and pepper
  • bamboo skewers soaked in water


  1. Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them slightly.
  2. Remove the cling film and cut the chicken into strips 2.5cm/1 inch wide.
  3. Mix together the marinade ingredients and add the chicken - marinade for at least an hour but no more than two hours.
  4. Mix the sauce ingredients together in a small pan and gently heat for about 5 minutes until combined.
  5. Add the honey or sugar to sweeten if required.
  6. Thread one or two pieces of chicken onto each skewer and cook on a barbeque or under a hot grill until golden and cooked through. Do not over cook.
  7. Serve the skewers with the sauce on the side.

Comments are closed.