How to Make Chicken Satay with Peanut Sauce | Hilah Cooking

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Cut each chicken breast into quarters lengthwise.

Add soy sauce and fish sauce to the chicken.

Eyeball honey and add it to the chicken mixture.

Add turmeric to the chicken mixture.

Grate garlic and fresh ginger, then add to the chicken mixture.

Toss the chicken to coat evenly with the marinade.

Set aside to marinate for about 30 minutes.

Prepare the peanut dipping sauce by combining peanut butter, crumbled dried chilis, and lime juice in a bowl.

Add coconut milk to the peanut sauce mixture and combine well.

If using natural peanut butter, add a little soy sauce to the sauce mixture.

Adjust the peanut sauce consistency with warm water if desired.

Preheat grill pan over medium-high heat.

Soak bamboo skewers in water (optional for indoor grilling).

Skewer the marinated chicken strips onto the soaked skewers.

Place the skewers on the preheated grill pan and cook for 2-3 minutes until they release easily from the grill.

Flip the skewers to cook the other side, ensuring all sides are cooked evenly.

Cook for a total of about 6 minutes or until chicken is cooked through and has a nice char.

Garnish with torn cilantro before serving.

Serve with peanut sauce or sweet chili sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens