Let's Cook: Chicken Satay with Peanut Sauce
Hello and welcome to another Let's Cook!
Today, I'm showcasing an old restaurant favourite - chicken satay with peanut dipping sauce. Back in my days of working as a Head Chef, my chicken satay was a best seller and today I'm showing you how to make it at home. Using chicken thighs instead of breast, this succulent, tasty chicken is super to impress. Why not make a large batch and freeze some for later? Super easy to make, go on and try for yourself.
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Amazing Chicken Satay Recipe with Thai-Style Peanut Sauce
This delicious easy-to-make grilled chicken satay recipe is jam-packed with flavor is the perfect appetizer to serve up to your guests. Try dipping these satays in my tasty peanut sauce.
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Ingredients for this recipe:
• 1 peeled shallot
• 4 garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons palm or brown sugar
• 1 seeded red finger, Fresno, or jalapeño pepper
• 1” piece peeled fresh ginger
• juice of 1 lime
• 2 tablespoons peanut oil
• 2 tablespoons soy sauce
• ¼ cup sweet soy sauce (kecap manis)
• 3 pounds dark and/or white chicken meat cut into ½” pieces
Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce
Learn how to make a Peanut Curry Chicken recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Curry Chicken recipe!
Quick and Simple Peanut Satay Sauce
Get full recipe here
There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch. But with a few short cuts it's surprisingly simple to make. This recipe is super simple and the results are outstanding. You could use fresh peanuts if you have the time, otherwise a good quality crunchy peanut butter does an excellent job. This sauce also goes well with any grilled skewered meats, over vegetables or as a dipping sauce. Also see my chicken Satay recipe.
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Satay Chicken with Peanut Sauce Recipe
Grilled skewers of Indonesian style marinated chicken dipped in a fragrant flavourful peanut sauce, the perfect Satay Chicken recipe. Serve it as is for an appetizer or add some rice and an asian coleslaw for a main meal.
This is an easy and simple weeknight dinner recipe that doesn't take long to make. The peanut sauce recipe makes a bunch so you'll have leftovers. Try it added to noodles and vegetables for a quick meal.
So if you would like to learn how to make this Satay Chicken with Peanut Sauce then just follow this Satay Chicken with Peanut Sauce Recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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RECIPE
3 Chicken Thighs, boneless skinless
2 Tablespoons Kecap Manis
1 Tablespoons Sesame Oil
2 Cloves Garlic, crushed
1/2 Teaspoon Oil
1 Small Onion
1 Red Chilli
2 Cloves Garlic
1/2 Cup Peanut Butter
1 Cup Coconut Milk
2 Tablespoons Kecap Manis
1 Lime, juiced
1/3 Cup Peanuts, crushed
In a medium sized bowl add the kecap manis, sesame oil, and garlic. Mix together with a fork until combined.
Slice the chicken thighs into large strips and add to the bowl with the marinade. Toss the chicken in the marinade until fully coated.
Cover the bowl with plastic wrap and leave in the fridge to marinate overnight or for a few hours.
After marinating thread the chicken onto skewers.
Peel the onion and chop into pieces. Place into a mini food processor along with a deseeded chilli and the garlic. Pulse a few times until finely chopped.
Heat the oil in a saucepan and cook the onion, chilli and garlic for 2-3 minutes until the onion is translucent.
Meanwhile heat a griddle pan over medium high heat. Place the chicken skewers into the griddle pan and cook for 4-5 minutes.
Add the peanut butter and coconut milk to the saucepan and stir until the sauce has come together. Add the kecap manis and remove from the heat to cool.
Turn the chicken skewers over and cook for another 2-3 minutes or until cooked through.
Add the juice of a lime and the crushed peanuts to the sauce.
Remove the skewers from the griddle pan and pour the peanut sauce into a bowl and serve.
I prefer to use chicken thighs in this recipe but chicken breast, pork, beef, prawns, or even tofu work great too.
If you don't like the heat leave the chilli out.
The sauce will thicken as it cools but if you prefer a super thick sauce just add less coconut milk.
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Chicken Satay with Peanut Sauce
RECIPE:
Chicken Satay with Peanut Sauce - Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
INGREDIENTS:
1/4 cup coconut milk
2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger
DIRECTIONS:
1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
7. Serve immediately with peanut sauce.