Chicken satay

Chicken Satay

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Chicken Satay Recipe With Peanut Sauce

Ingredients for 4 appetizer portions of Chicken Satay:

4 (6 oz. each) chicken breasts,
4 Tbsp. spicy Thai sauce,
1 pinch turmeric,
2 Tbsp. soy sauce,
1 Tbsp. lime juice,
4 Tbsp. peanut sauce,
1 Tbsp. sesame seeds.

For the peanut sauce:

2 Tbsp. peanut butter,
2 Tbsp. soy sauce,
5 oz. Thai dressing,
5 oz. heavy cream.


1. Cut each chicken breast to 4 long strips.

2. Now you need to make the peanut sauce, because you will use some of it in the chicken satay marination. Combine all the ingredients for the peanut sauce and heat them up to just before boiling, while whisking. Remove from heat and set aside.

3. Mix the chicken strips with the soy sauce, Thai sauce, turmeric, lime juice and peanut sauce, and leave them in the refrigerator for at least 30 minutes.

4. Thread the chicken strips on bamboo skewers and grill them over a fire B-B-Q with the sticks staying out of the grill all the time.

5. In the meantime, mix some iceberg lettuce with some Thai dressing for serving under the satays.

6. When the chicken satays are ready, drizzle little of the dressing over them and sprinkle some toasted sesame seeds.

7. Serve each portion of chicken satay with peanut sauce in a portion cup. Satay originates in Java, Indonesia, but it is also a very popular dish in many other Asian cuisines, including the Thai cuisine.

Satay Info: Satay recipes can vary greatly from country to country and there are also many different regional variations. Satay can be prepared from different meats as well, such as pork, beef, fish, mutton, etc. The most well known satay recipe in the West is the chicken satay with peanut butter sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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