Satay Chicken with Peanut Sauce

By June 22, 2017June 29th, 2020Chicken

Yes they are Yummy


  • 2 chicken thigh fillets, cut into slices
  • 3 wooden skewers


  • ¼ cup coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon curry powder
  • pinch sugar
  • ½ tablespoon chopped coriander
  • pinch salt
  • pinch black pepper


  • 1½ tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • pinch chilli powder
  • 2 teaspoons sugar
  • ½ teaspoon grated fresh ginger
  • 1 clove garlic, grated
  • ½ tablespoon sesame oil
  • 3 tablespoons peanut butter
  • ½ teaspoon Vegeta powder
  • ¼ cup water
  • ½ teaspoon cornflour


  • Place the marinade ingredients into zip lock bag along with the sliced chicken, massage the sauce into the chicken and refrigerate for at least 2 hours (more if time permits)
  • Soak the skewers in water to prevent burning
  • Thread the chicken onto the skewers till filled
  • Preheat the grill or BBQ
  • Place the skewers onto a foil lined tray and cook on or under grill 2 minutes each side, turning to cook evenly
  • Make the sauce:
  • Combine the cornflour with a little water to make a paste,
  • Add all the remaining ingredients including the cornflour paste to a saucepan, stir over medium heat till sauce thickens
  • Drizzle the peanut sauce over the chicken skewers
  • Serve with my Coconut Cauliflower Rice with Cashews

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