Recipe by The Flying Chef
I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.
Top Review by Andys Wife
Easy Recipe! I never liked Chicken Satay. I was having a party for my SS and he likes it so I basically looked for a recipe that I had all of the ingredients to. As an appetizer I made them w/o the veggies. Everyone loved it! The flavors blended so well, nothing overpowered anything else. The peanut sauce was excellent and so easy!!! By popular demand I am making it for dinner tonight! Thanks!
- 5 chicken breasts (about 800g in weight.)
- 8 long skewers
- 5 tablespoons soy sauce
- 3 tablespoons lemon juice
- 1 1⁄2 tablespoons brown sugar
- 4 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons fresh ginger, grated
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 cup water
- 1 tablespoon lemon juice
- 2 teaspoons curry powder (I use hot curry powder)
- 3 teaspoons sweet chili sauce
Vegetables for Skewers
- 1 large onion, chopped into wedges
- 8 -16 mushrooms (depends on size if they are large chop in half and you will only need 8 if small and using whole mus)
Directions See How It's Made
- Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
- Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
- Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
- Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
- I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
- I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
- Heat oil in a pan, add onions and garlic and cook to soften onion.
- Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.