Name: Chicken satay with creamy peanut sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 clove garlic, minced; 1 tablespoon soy sauce (for gluten free, use gluten-free soy sauce); 1/2 tablespoon rice wine vinegar; 1 heaped teaspoon brown sugar; 1 teaspoon minced ginger; 1 teaspoon finely chopped red chilli; 1 teaspoon finely sliced lemongrass; 600 gram skinless boneless chicken thigh, sliced into strips; Creamy peanut sauce; 1 tablespoon cooking oil; 1 clove garlic, minced; 1/2 large onion, very finely chopped; 2 teaspoon chopped lemongrass; 3/4 cup coconut milk (for diabetes friendly, use low-fat); 1 tablespoon brown sugar; 1/2 cup crunchy peanut butter; 1 tablespoon fish sauce; juice of 1 lime

Chicken satay with creamy peanut sauce

This scrumptious chicken satay recipe is fantastic served for a satisfying weeknight meal, accompanied with creamy peanut sauce

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Marinate

Total

20M

This recipe first appeared in Food magazine.

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Ingredients

1 clove garlic, minced

1 tablespoon soy sauce (for gluten free, use gluten-free soy sauce)

1/2 tablespoon rice wine vinegar

1 heaped teaspoon brown sugar

1 teaspoon minced ginger

1 teaspoon finely chopped red chilli

1 teaspoon finely sliced lemongrass

600 gram skinless boneless chicken thigh, sliced into strips

Creamy peanut sauce

1 tablespoon cooking oil

1 clove garlic, minced

1/2 large onion, very finely chopped

2 teaspoon chopped lemongrass

3/4 cup coconut milk (for diabetes friendly, use low-fat)

1 tablespoon brown sugar

1/2 cup crunchy peanut butter

1 tablespoon fish sauce

juice of 1 lime

Method

1.Combine the garlic, soy sauce, vinegar, brown sugar, ginger, chilli and lemongrass in a bowl. Add the chicken and mix to coat with the marinade. Cover and marinate for several hours or overnight in the fridge. Thirty minutes before cooking, soak 12 wooden skewers or satay sticks in water.

2.Meanwhile, to make the creamy peanut sauce, heat the oil in a pan. Sauté the garlic and onion until cooked, then add the lemongrass and sizzle for a few minutes. Add the coconut milk and brown sugar and boil for a few minutes. Add the peanut butter and stir. Add the fish sauce and stir. Remove from the heat, add the lime juice and stir. Place in serving bowl and cover with tinfoil to keep warm.

3.When ready to cook the chicken, preheat the barbecue grill to hot. Thread the chicken strips onto the skewers.

4.Cook the chicken on the hot grill for about 7-8 minutes, turning to prevent burning. Serve with the warm creamy peanut sauce.