Chicken Satay with Peanut Sauce!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork can be more affordable.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with potential health benefits.

Heat up a wok and add 3 tablespoons of oil.

Add skinless unroasted peanuts, 3-4 kaffir lime leaves, 5-6 Asian shallots, 5 cloves garlic, 2 dried red chilies, and 5 large red chilies to the wok and fry for a few minutes until brown.

Blend the mixture in a food processor with 400 ml of water until smooth.

Heat a tablespoon of oil in a wok and add the blended peanut mixture, cooking until it darkens in color.

Add gula melaka (Indonesian brown sugar) and fish sauce to the peanut sauce, stirring well and cooking until creamy.

Dice chicken thighs into 2 cm pieces and marinate with 1/4 teaspoon turmeric, a pinch of white pepper, 1 teaspoon ground coriander, and ketchup manis.

Skewer the marinated chicken pieces onto bamboo skewers.

Heat a griddle pan until very hot and add the skewers.

Baste the chicken with a mixture of oil and ketchup manis while cooking.

Remove the skewers once browned and baste again with the peanut sauce before returning to the griddle pan for additional cooking.

Plate the dish with peanut sauce and optional garnishes like shallots and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens