Chicken Satay, Done The ASIAN MAMA Way | Marion’s Kitchen
If chicken satay sticks regularly turn up in your foodie dreams, you’ll want to listen to Noi – she knows best. Enjoy Mama Noi’s recipe for the Asian street food staple and get set for peanutty, chickeny wondrousness. This delicious recipe is featured in Mama Noi’s new cookbook, Secrets from an Asian Mama’s Kitchen:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE
Chicken Satay Recipe | Satay Chicken | How To Make Chicken Satay | Chicken Satay with Peanut Sauce | Satay Chicken Recipe
Ingredients for Chicken Satay:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 450 gms (1 lb)
Marinade, coarsely blended or crushed :
- Shallots- 6 small (total around 35 gms)
- Garlic cloves- 4-5 (5 gms)
- Lemon grass, sliced- 2 stalks, white portion (2 tbsp, around 10 gms)
- Turmeric Powder- 1.50 tsp (1.25 tsp if using white sugar instead of brown sugar in the marinade)
- Coriander Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Salt- 1.5 tsp
- Brown Sugar- 1.5 tbsp
- Oil-3 tbsp
(use 2.5 tbsp of this marinade for 450 gms- 1 lb of chicken)
Peanut Dipping Sauce for Satay:
- Peanut butter (crunchy)- 3 tbsp
- Soy sauce ,low sodium-2.5 tsp
- Sriracha Sauce-3 tsp (Or any other readymade Chilli Garlic Sauce)
- Brown sugar-3 tsp
- Lemon Juice- 1.25 tbsp
- Grated ginger- 1 tsp
- Chopped garlic -1 clove very finely chopped
- Coconut milk-3 tsp
- Water -3 tbsp
Wooden Skewers- around 6
Preparation:
- Cut the chicken boneless fillets into 1” bite sized pieces. The pieces should be flat and not very thick.
- Peel the shallots & garlic and slice the white portion of two lemon grass stalks.
- Now to prepare the marinade, add all the items into a blender/mixer jar and blend it into a coarse mixture.
- Alternatively you can also use a mortar & pestle to crush these roughly.
- Take out 2.5 tbsp of this mixture and add it into the chicken pieces. Mix well and set aside for 2-3 hrs to marinate.
- To prepare the Peanut Sauce, easiest way is to use readymade Peanut Butter (crunchy variety).
- To make this sauce, grate a piece of peeled ginger and finely chop one garlic clove. You can use readymade Sriracha Sauce or any other readymade or home-made Chilli Garlic Sauce.
- Add all the items in a bowl and whisk it till smooth.
Process:
- Skewer the marinated chicken pieces on a Kebab stick or small wooden skewer 4 at a time.
- Once done, preheat a Grill pan and brush it with oil.
- Now place the skewers side by side 3-4 at a time.
- Grill on one side on medium high heat for 3 mins and then flip. Repeat on the other side for another 3 mins.
- Now turn the skewers again and baste the pieces with oil. Reduce heat to low and grill it for 3 more mins.
- Flip again and baste with oil on the other side.
- Continue to grill on low heat for another 3 mins till the meat is tender.
- Serve hot with Peanut Sauce and some sliced cucumber.
#chickensatayrecipe #sataychicken #chickensatay #sataypeanutsauce #sataychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Chicken Satay Curry (Malaysian)
Forget piddly little skewers. THIS is how you get a Satay Chicken fix!!
This is the stuff food dreams are made of - chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
PRINT RECIPE:
Satay Chicken Recipe | Meal Prep Episode 19
From start to finish, including cleanup, this satay chicken curry meal prep recipe takes no more than 40 minutes. The flavours are incredible and along with the curry is a simple recipe for coconut lime infused jasmine rice. These two together create a perfect combination of fragrance, aroma and of course, amazing flavour. All of the nutrition values are in the video and can also be found down below.
Ps. Carbs are also below, I realised after the video was uploaded and finished that I hadn't included the carbs in the macros. Apologies for this.
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Makes - 5 (750ml) Containers
My Meal Prep Containers + More Goodies -
Ingredients -
Chicken & Marinade -
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
⅔ Cup (150ml) - Coconut Milk
3 Tbsp (90g) - Peanut Butter
2 ½ Tbsp (40g) - Brown Sugar
3 Tbsp (60g) Thai Red Curry Paste
1 ½ Tbsp (30ml) - Fish Sauce
Seasoning To Taste
Satay Sauce -
660ml (1.46lbs) - Coconut Milk
½ Cup (150g) - Peanut Butter
1 ½ Tbsp (30ml) - Fish Sauce
2 Tbsp (45g) - Kecap Manis (Sweet Soy Sauce)
2 Tbsp (30g) - Brown Sugar
2 Tbsp (40g) - Thai Red Curry Paste
4 - Garlic Cloves, Minced
20g (0.71oz) - Ginger, Peeled & Minced
Seasoning To Taste
Coconut Lime Rice -
320g (11.2oz) - Jasmine Rice, Washed
360g (12.7oz) - Coconut Milk
100ml (3.5oz) - Cold Water
4 - Kaffir Lime Leaves
Salt To Taste
Garnish -
Red Chilli
Spring Onion (Scallion)
Corainder (Cilantro)
Recipe Notes -
If you want to cut down on the fats with the rice, it can be made regularly with only water. You can still add the lime leaves for infusion.
Plain Rice (Optional) -
320g (11.2oz) - Jasmine Rice, Washed
550ml (2 Cups Plus 2 1/2 Tbsp) - Cold Water
4 - Kaffir Lime Leaves
Salt To Taste
Macros -
Satay Chicken Curry -
Calories - 798
Protein - 45g
Carbs - 34g
Fats - 57g
Coconut Lime Rice -
Calories - 188
Protein - 3g
Carbs - 18g
Fats - 13g
Plain Rice -
Calories - 83
Protein - 2g
Carbs - 18g
Fats - 0.2g
Complete Dish -
Calories - 986
Protein - 48g
Carbs - 52g
Fats - 70g
#sataychicken #mealprep #mealpreprecipes
My Quick and Easy Satay Sauce Recipe | Ready in 10 minutes!
This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!
Printable recipe available on our site:
Ingredients for the peanut butter satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce - (use tamari for gluten-free)
1/2 tsp chilli flakes - red pepper flakes
1 tbsp fish sauce - (sub with vegetarian fish sauce if you want it vegetarian)
7 oz (200ml) coconut milk - from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime - (about 2 tbsp)
Toppings (optional):
1/2 tsp sesame seeds
1 tbsp roasted peanuts - finely chopped
pinch chilli flakes
1 tbsp fresh coriander - cilantro leaves
#ThaiFood #CookingShow #Recipes
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.