Satay Chicken with Peanut Sauce Recipe
Grilled skewers of Indonesian style marinated chicken dipped in a fragrant flavourful peanut sauce, the perfect Satay Chicken recipe. Serve it as is for an appetizer or add some rice and an asian coleslaw for a main meal.
This is an easy and simple weeknight dinner recipe that doesn’t take long to make. The peanut sauce recipe makes a bunch so you’ll have leftovers. Try it added to noodles and vegetables for a quick meal.
So if you would like to learn how to make this Satay Chicken with Peanut Sauce then just follow this Satay Chicken with Peanut Sauce Recipe.
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
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RECIPE
3 Chicken Thighs, boneless skinless
2 Tablespoons Kecap Manis
1 Tablespoons Sesame Oil
2 Cloves Garlic, crushed
1/2 Teaspoon Oil
1 Small Onion
1 Red Chilli
2 Cloves Garlic
1/2 Cup Peanut Butter
1 Cup Coconut Milk
2 Tablespoons Kecap Manis
1 Lime, juiced
1/3 Cup Peanuts, crushed
In a medium sized bowl add the kecap manis, sesame oil, and garlic. Mix together with a fork until combined.
Slice the chicken thighs into large strips and add to the bowl with the marinade. Toss the chicken in the marinade until fully coated.
Cover the bowl with plastic wrap and leave in the fridge to marinate overnight or for a few hours.
After marinating thread the chicken onto skewers.
Peel the onion and chop into pieces. Place into a mini food processor along with a deseeded chilli and the garlic. Pulse a few times until finely chopped.
Heat the oil in a saucepan and cook the onion, chilli and garlic for 2-3 minutes until the onion is translucent.
Meanwhile heat a griddle pan over medium high heat. Place the chicken skewers into the griddle pan and cook for 4-5 minutes.
Add the peanut butter and coconut milk to the saucepan and stir until the sauce has come together. Add the kecap manis and remove from the heat to cool.
Turn the chicken skewers over and cook for another 2-3 minutes or until cooked through.
Add the juice of a lime and the crushed peanuts to the sauce.
Remove the skewers from the griddle pan and pour the peanut sauce into a bowl and serve.
I prefer to use chicken thighs in this recipe but chicken breast, pork, beef, prawns, or even tofu work great too.
If you don’t like the heat leave the chilli out.
The sauce will thicken as it cools but if you prefer a super thick sauce just add less coconut milk.
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