Chicken Satay

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Chicken Satay
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1 hr 20 min.


For the chicken
750 grams Chicken breasts
20 Wooden skewers (about 20 cm long)
For the marinade
3 tablespoons soy sauce
3 tablespoons sweet soy sauce
1 teaspoon Sambal oelek
For the peanut sauce
2 shallots
3 garlic
200 grams toasted Shelled peanut
4 tablespoons soy sauce
1 teaspoon Sambal oelek
lemons (Juiced)
3 teaspoons Palm sugar
3 tablespoons Peanut oil
200 milliliters Coconut milk (unsweetened)
How healthy are the main ingredients?
Chicken breastCoconut milksoy saucesoy sauceshallotgarlic

Preparation steps


For the chicken, rinse chicken briefly, pat dry, cut into about 1 cm (approximately 1/2 inch) wide strips and stick on a skewer. Arrange skewers close together circularly on a plate. For the marinade, mix sweet soy sauce, soy sauce and sambal oelek together in a small bowl. Brush the marinade over chicken, cover and let rest for approximately 1 hour while turning chicken skewers over occasionally.


For the peanut sauce, peel shallots and garlic and finely chop. Puree peanuts in a blender or in a mortar. Add shallots, garlic, soy suace, sambal oelek, lemon juice and palm sugar to the blender and process into a paste. Heat oil in a small pan. Fry peanut paste fry for 2-3 minutes over medium heat. Deglaze the pan with coconut milk. Reduce the heat and simmer for 2-3 minutes while stirring. If the sauce is too thick, add a little water.


Preheat the oven broiler. Place chicken skewers on a grill pan or baking sheet and cook under the preheated oven broiler, watching carefully, for 5-6 minutes on each side. During the cooking time, brush chicken with remaining marinade. You can also cook chicken skewers in a pan with 3 tablespoons oil over medium heat for 5 minutes on each side. Arrange skewers on a plate and serve with the peanut sauce.