Thai chicken satay with peanut sauce is the best easy and quick meal for you. Whether it’s with fried rice or chow mein. Your meal will be ready in less than 20 minutes. I usually marinate extra portions and freeze them. It’s a great way to save time and make your meals quickly.
Tips for chicken satay:
- Cut the chicken breast against the grain to get tender and juicy meat.
- After marinating, add a little oil before putting them on skewers. That way, the chicken won’t stick in the pan or on the grill.
And the meat stays juicy because the oil coats the meat so the juices don’t evaporate during cooking.
What do you need:
MARINATE CHICKEN:
- 600 g / 1.2lb chicken breast, boneless skinless, cut into 2cm/4/5″ pieces
- 1.5 tsp fish sauce
- 1 tsp dark soy sauce
- 1 tbsp curry powder
- 1 tsp sugar
- 5 tbsp 75ml coconut milk
THAI PEANUT SAUCE:
- 3/4 cup (180g) peanut butter
- 2 tbsp sugar
- 4 tsp fish sauce
- 100ml coconut milk
- 2 tbsp cider vinegar
- 1 minced garlic
How to make:
- Cut chicken breast into 2cm/4/5″ pieces and marinate with all ingredients for at least 2 hours or overnight.
- Thread onto skewers – Wet the skewers first. I do 4 to 5 per skewer.
The skewers need to be wet so they don’t burn when grilled, baked or in a non-stick pan. - Heat the oil in a non-stick skillet over medium high heat.
- Fry the skewers in batches for 3 minutes on each side until golden brown.
How to make peanut sauce:
- Add all ingredients to a sauce pot over medium heat. Stir until it comes to a boil.
- Adjust consistency with water – it should be a pourable but thick sauce.
- The peanut sauce can be kept in the refrigerator for 7-10 days.
What to eat with chicken satay:
Appetizer – Thai chicken satay can be served with fresh Vietnamese rice paper spring rolls or lettuce wraps as an appetizer. They’re also great for gatherings or parties as they can easily be prepared in large portions.
Main dish – for a quick and easy 15-minute meal. Marinated Extra Servings – you can either cook them all and then freeze them individually, or freeze them raw. When you’re ready to eat them, just thaw and reheat.
Cook them with 10-minute fried rice, Thai stir fry rice noodles (pad see ew) or pad thai for your quick and healthy meal.
Ingredients
MARINATE CHICKEN:
- 600 g / 1.2lb chicken breast, boneless skinless, cut into 2cm/4/5″ pieces (Note 1)
- 1.5 tsp fish sauce
- 1 tsp dark soy sauce
- 1 tbsp curry powder
- 1 tsp sugar
- 5 tbsp coconut milk
THAI PEANUT SAUCE:
- 3/4 cup (180g) peanut butter
- 2 tbsp sugar
- 4 tsp fish sauce
- 100 ml coconut milk
- 2 tbsp cider vinegar
- 1 minced garlic
Instructions
THAI CHICKEN SATAY SKEWERS:
- Cut chicken breast into 2cm/4/5″ pieces and marinate with all ingredients for at least 2 hours or overnight.
- Add some oil before putting them on skewers. (Note 2)
- Thread onto skewers – Wet the skewers first. I do 4 to 5 per skewer. (Note 3)
- Heat the oil in a non-stick skillet over medium high heat.
- Fry the skewers in batches for 3 minutes on each side until golden brown.
THAI PEANUT SAUCE:
- Add all ingredients to a sauce pot over medium heat. Stir until it comes to a boil.
- Adjust consistency with water – it should be a pourable but thick sauce.
Tips & Notes:
- Cut the chicken breast against the grain to get tender and juicy meat.
- After marinating, add a little oil before putting them on skewers. That way, the chicken won’t stick in the pan or on the grill.
And the meat stays juicy because the oil coats the meat so the juices don’t evaporate during cooking. - The skewers need to be wet so they don’t burn when grilled, baked or in a non-stick pan.
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