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Easy satay sauce recipe

Easy satay sauce recipe

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  • Dish type
  • Side dish
  • Sauce

This is an easy and quick way to make satay sauce and it goes perfectly with nasi goreng or bami goreng.

cerysse
Glamorgan, Wales, UK

11 people made this

IngredientsServes: 8

  • 300ml water
  • 3 tablespoons smooth full fat peanut butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon vegetable stock powder (reduced salt)
  • 1 to 2 tablespoons sweet soy sauce
  • 1 tablespoon white vinegar
  • 2 to 3 teaspoons caster sugar
  • 1 teaspoon sambal (chilli paste)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Bring the water to the boil and add all of the ingredients. Stir till the peanut butter has melted then turn the heat down and cook on a low heat for about 5 minutes, do not boil. Remove from the heat and enjoy.

Tip

These are all herbs and spices I have in my cupboard permanently, but feel free to substitute them with the real deal, this is just a quick and easy way to make satay sauce. The sweet soy sauce is a crucial ingredient though! Normal soy sauce will not make this taste the same. Luckily most supermarkets sell this in their foreign speciality section these days. You might need to add a bit more water or a bit more peanut butter to thicken or thin it to your liking, it depends a little on which brand peanut butter you use as well, same with the sugar.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)


Chicken satay is sweet, salty, savory and tangy. The peanut butter is creamy, slightly spicy and citrusy with both lime juice and zest in the peanut sauce.

We’ve created many different versions of peanut sauce including peanut sauce with coconut milk, but this version is genuinely the easiest peanut sauce ever without even needing the coconut milk.

The best chicken satay uses an ingredients like fish sauce and lemongrass. I actually love cooking with fresh lemongrass, but I find it hit or miss when I am cooking for clients who don’t have local Asian grocery stores.

To combat the issues with finding lemongrass I actually use dried lemongrass in this recipe and it works PERFECTLY. You can of course use fresh, I’d say about a 2 inch piece of fresh lemongrass would be plenty.

To bring a bit of sweetness to the recipe we use brown sugar. Brown sugar is great in this recipe because it has a deeper flavor from a bit of molasses and it melts well into the marinade and caramelizes well during the grilling.

I use chicken breasts in this recipe because we’re grilling on skewers and it’s quick with high heat. If you’d prefer to bake this recipe or use thighs just make sure you’re cooking long enough to cook through the chicken. Often when putting chicken on a skewer people will overload the skewer and push the pieces of chicken together.

Use caution in how much chicken you add to the skewer. Make sure there is a small space between the pieces of chicken.

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To make the marinade, mix together the lemongrass purée, lime juice and oil in a shallow dish. Add the seitan and toss well. Leave for 15 minutes.

Preheat a lightly oiled griddle or large frying pan. Thread the marinated seitan pieces onto bamboo skewers and place on the griddle. (If cooking on a barbecue or under the grill, use metal skewers instead.) Cook for 4–5 minutes, turning occasionally, until lightly charred and hot through.

To make the sauce, put the peanut butter, soy sauce, ginger and sriracha in a small saucepan. Add 5 tablespoons of water and cook over a low heat for about a minute, or until the peanut butter softens and the sauce thickens and becomes thick and glossy. Add a little extra sriracha if you like. (If making the satay with Quorn pieces, add an extra 2 teaspoons of soy sauce.)

Serve with the cucumber, mint and sliced red chilli salad and lime wedges for squeezing over.

Recipe Tips

You can also make the satay sticks with Quorn (or any other mycoprotein) fillets, thawed and cut into small chunks. Follow the instructions, but add 1 tablespoon of soy sauce to the satay sauce rather than 1 teaspoon.


If you love Thai food as much as I do you will LOVE this chicken satay recipe. Tender, juicy, easy to make, and full of flavor. Like it spicy? Double up on the sriracha. The satay marinade is just perfect and makes the chicken delicious enough to eat as is without the peanut sauce if you prefer. Of course, the peanut sauce gives it that extra boost in the flavor department!

Is Satay Chicken healthy

Without the peanut sauce, my chicken satay recipe is healthy to enjoy without any guilt. Often times they refer to a satay dish as high in fat because of the peanut sauce. If you are on high fat and low carb diet, skip the honey, and enjoy this recipe without even blinking! On a moderately high-fat or low-fat diet feel free to skip the sauce and enjoy the Thai grilled chicken over salad or grilled veggies.

How do you cut Chicken Satay?

Normally, the chicken is cut into long strips diagonally. Then, using a meat mallet you flatten the strips into 1/4 inch thickness. Each chicken strip is placed long way on the skewer and if it&rsquos too small you can add two strips. I simply just cut mine into cubes for this chicken satay recipe. The taste will still be great.

Is Peanut Sauce bad?

Some may say that the peanut sauce usually served with chicken satay is bad or you or that it is unhealthy. This is due to the fact that peanut butter is high in calories and fat which in turn makes the peanut satay sauce fattening or high in calories. Peanut butter is nutrient-dense and ok to eat in moderation especially if you are on a high fat and protein diet. Stick to all-natural peanut butter that has no added sugar.

Does Chicken Satay have Gluten

Any recipe that contains soy sauce is not gluten-free. This might be shocking for some especially if you are new to the gluten-free diet. This chicken satay recipe is ALMOST gluten-free if you can find a soy sauce alternative that&rsquos gluten-free like Tamari that&rsquos made without wheat. The reason why soy sauce has gluten is that most soy sauce brands contain wheat as their first ingredient. Peanut butter is naturally gluten-free.

Making this Satay Recipe?

I hope you love this Chicken Satay recipe as much as I do and I would love to get some feedback if you make it. Please take a moment to come back and leave me a comment below. It would be even more amazing if you rate it!

Here are a few other chicken recipes you can check out for some ideas later on:

  • Chicken Teriyaki Stir Fry
  • Spicy Chicken Stir Fry
  • Lemon Garlic Chicken Skillet
  • Chicken and Broccoli
  • Creamy Garlic Chicken Skillet
  • Chicken Parmesan Meatballs

Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Chicken Satay Skewers Recipe delivered right to your inbox!

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  • 1 and 1/2 pounds chicken breast, cut into one-inch thick cubes
  • 2 stalks lemongrass, lower portion only with the root ends cut off
  • 1 teaspoon sliced fresh turmeric
  • 1 tablespoon roasted peanuts
  • 1/2 teaspoon cumin ​seeds
  • 1/2 teaspoon coriander ​seeds
  • 4 shallots, finely chopped
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cooking oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 large onion, cut into 3/4-inch cubes

The Spruce / Maxwell Cozzi

Take one stalk of lemongrass and slice finely.

The Spruce / Maxwell Cozzi

Using a mortar and pestle or a food processor, blend the lemongrass, turmeric, peanuts, cumin seeds, coriander seeds, salt and sugar into a fine paste.

The Spruce / Maxwell Cozzi

Mix in the shallots, cinnamon powder, and cooking oil.

The Spruce / Maxwell Cozzi

Place marinade and chicken in a large bowl or resealable plastic bag, and marinate the chicken with this paste for at least three hours.

The Spruce / Maxwell Cozzi

Thread four to five pieces of the marinated meat on to a skewer, just like one might do with kebabs. Scrunch the meat up tightly against each other so that they stay in place. The meat should occupy slightly less than half the stick.

The Spruce / Maxwell Cozzi

Mix three-quarters cup of water with a tablespoon of sugar and a tablespoon of oil in a small bowl. This is the barbecue sprinkle.

The Spruce / Maxwell Cozzi

Take the remaining lemongrass stalk and lightly pound the end where the root had been cut off using the blunt side of a chef's knife.

The Spruce / Maxwell Cozzi

Put the meaty part of the skewer over the barbecue and grill on low heat, turning it over every two minutes.

The Spruce / Maxwell Cozzi

Dip the lemongrass stalk in the barbecue sprinkle and use it to baste the chicken often. The chicken will take 10 to 15 minutes to cook. Make sure that all traces of blood inside the meat are gone before serving.


Special Diet Notes: Satay Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, vegan, plant-based, and vegetarian.

For soy-free satay sauce, you can swap in coconut aminos. This substitute is a little sweeter and less salty, so I would up it to 3 tablespoons and reduce the brown sugar to 1 tablespoon.

For peanut-free and nut-free satay sauce, use sesame oil or your cooking oil of choice and use sunflower seed butter in place of the peanut butter.


Satay beef should be tender, with a sweet and salty flavour. It will also have a slightly smoky flavour if it's been cooked over coals or lightly charred on a griddle.

Beef and Marinade

  • I use Denver steak for beef satay, as it's lightly marbled and full of flavour (more info on other cuts below).
  • The beef is marinated in a very simple marinade of vegetable oil, brown sugar and fish sauce.

Basting Sauce

  • We have the flavour base which is made up of fish sauce, garlic, lemongrass, ginger, soy sauce, cumin and ground coriander
  • The rich creaminess from coconut milk and vegetable oil
  • A touch of sticky sweetness from dark brown sugar

The Ultimate Satay Sauce

This incredible satay sauce takes no time at all and is the perfect addition to so many dishes - stir fries, Buddha bowls, tofu/'chicken'/vegetable skewers, vegetable spring rolls and basically any time you want some delicious comfort food :)

Ingredients:

  • 1½ tbsp toasted sesame oil (use rapeseed as an alternative)
  • ½ clove garlic, roughly chopped
  • 1½ tbsp soya sauce (use tamari for GF option)
  • 2½ tbsp sweet chilli sauce
  • 125g smooth peanut butter
  • Juice of 1 lime
  • 150ml/⅔ cup water

Method:

  1. Blend all ingredients until smooth.
  2. Transfer to a small saucepan and then warm on a low-medium heat for 5 minutes. The sauce will thicken as it heats so you might need to add a little extra water.

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Steps to Make It

Place all 'marinade' ingredients in a food processor or chopper, and process well to create a richly-flavored Thai marinade-paste. Pour over prepared chicken and stir well. Set in the refrigerator to marinate 30 minutes (or up to 8 hours, covered). While chicken is marinating, place 12 to 15 satay sticks in your sink and cover with water to prevent burning (or use the stainless steel type if you have them).

Skewer marinated chicken onto satay sticks. Place meat near the sharp end of the stick, and not too much per stick (see photo) so the cook has a 'handle' for turning. Keep as much marinade on the meat as you can, and save any that remains.

To Cook Satay in Oven: Place prepared satay on a foil or parchment paper lined cookie sheet and set the oven to BROIL. Place satay on a second-to-highest rung in your oven and broil 5 minutes before turning. After turning the first time, baste with leftover marinade. Continue turning every 4 to 5 minutes until satays are nicely browned and charred at edges, and meat is well cooked (opaque inside).

To Grill: Place satays over a hot grill. Baste with leftover marinade after turning them the first time. Cook until meat is nicely browned with charred edges and is opaque inside (about 15 minutes).

Serve as is or with my easy satay peanut sauce for dipping. Serve with plenty of Thai jasmine rice.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.