Chicken Satay

Name: Chicken Satay
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: chicken breast 400 g; turmeric 1 tsp; lemongrass 1 stalk; coconut milk 100 ml; peanut butter 4 tsp; coconut milk for sauce 100 ml; fish sauce 1 tsp; sugar 1 tsp; skewers 12 piece

Quick answer

Active time: 45 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Turmeric, lemongrass, and coconut milk stain the chicken breast yellow, and the edges turn golden brown over a hot grill or pan.

The sauce here is a quick one: peanut butter loosened with coconut milk and seasoned with fish sauce and sugar. Satay began in Java and changed as it spread to Malaysia, Thailand, and Singapore.

Ingredients

servings

IngredientAmount

lemongrass1 stalk

coconut milk for sauce

skewers12 piece

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Instructions

6 steps

1

Soak 12 wooden skewers in water for 30 minutes so they do not burn quickly on the grill.

Slice 400 g chicken breast into even strips about 1 cm thick and 8 cm long for steady cooking.
2

Mix 1 tsp turmeric, finely minced lemongrass, and 100 ml coconut milk until the color is even.

Coat the chicken thoroughly, cover it, and marinate in the refrigerator for 1 hour so the surface absorbs the spice paste.
3

Thread the marinated chicken onto the soaked skewers in a loose S shape.

Do not pack the pieces tightly, because thick overlaps cook slowly and can leave the center underdone while the edges darken.
4

Heat a grill or pan over high heat until the chicken sizzles immediately on contact.

Add the skewers in a single layer and cook for 3-4 minutes per side without constant turning.
5

Check the skewers when the surface turns golden brown and lightly charred, and the edges feel a little firm.

Remove them when the chicken springs back when pressed and no raw-looking center remains.
6

In a small saucepan, loosen 4 tsp peanut butter with 100 ml coconut milk over medium heat, stirring until smooth.

Add 1 tsp fish sauce and 1 tsp sugar, simmer for 1-2 minutes, then serve warm beside the skewers.