Can I make the chicken satay in advance?

Make the peanut satay sauce ahead of time if you like - it will keep well for 7 days in the fridge in a covered container. You can marinate the chicken up to 24 hours in advance to maximize the flavor, then just cook it when you're ready.

How long can I store any leftovers?

You'll probably end up with extra satay sauce - this will keep well for at least 7 days, stored in the fridge in a covered container. Use it as a dipping sauce for spring rolls or meatballs, drizzle over grilled chicken or salmon, dollop it onto chicken poke bowls or salmon sushi bowls or use it as a salad dressing. Store any leftover cooked chicken in the fridge for 4 days.

Do I have to make chicken skewers?

You can easily skip the skewers if you like! Just cook the chicken pieces in the pan and serve as in the recipe below.

Can I cook the chicken on the BBQ?

Yes! You'll get the bonus of the lovely smoky, charred flavor that comes with cooking on a barbecue or grill, so I love to cook the skewers that way whenever I can. Depending on the heat of your barbecue, the chicken may not need quite as long to cook - so check it and see how it's going.

Juicy Chicken Satay with Creamy Peanut Sauce

Name: Juicy Chicken Satay with Creamy Peanut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: thai
Ingredients: 1lb/500g boneless, skinless free-range chicken thighs; 3 garlic cloves, crushed; 1 tablespoon fresh ginger, grated (or use 2 teaspoons ground ginger); 1 tablespoon dark soy sauce (use light soy sauce if you don’t have dark); 1 tablespoon fish sauce; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon salt; ½ can coconut milk (from 400g/14oz can); 1 tablespoon vegetable oil; 1/2 cup natural, unsweetened peanut butter; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 teaspoon sweet chilli jam; 1 teaspoon chilli flakes; 1 tablespoon lime juice; ½ can coconut milk (from 14oz/400g can); 1 cup white rice; 1 teaspoon salt; 2 tablespoons roasted peanuts; 1 cucumber; 1 tablespoon rice vinegar; Handful of cilantro (coriander) leaves; Lime wedges

Description

Golden charred chicken plus an ultra-creamy, peanut sauce make chicken satay one of the best – and most doable – fakeaway (or better than takeout) recipes around. All you need are a few cupboard staples for a twist on the Thai classic you can easily make at home. Serve with rice and quick pickled cucumber to make it a meal.

If you’re using wooden skewers, soak them in water for 30 minutes before using them, to prevent them from burning in the pan. You can do this as the chicken marinates and you’re prepping the other elements.

Ingredients

Units Scale

For the chicken -

1lb/500g boneless, skinless free-range chicken thighs
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated (or use 2 teaspoons ground ginger)
1 tablespoon dark soy sauce (use light soy sauce if you don't have dark)
1 tablespoon fish sauce
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 can coconut milk (from 400g/14oz can)
1 tablespoon vegetable oil

For the satay sauce -

1/2 cup natural, unsweetened peanut butter
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sweet chilli jam
1 teaspoon chilli flakes
1 tablespoon lime juice
1/2 can coconut milk (from 14oz/400g can)

To serve (optional) -

1 cup white rice
1 teaspoon salt
2 tablespoons roasted peanuts
1 cucumber
1 tablespoon rice vinegar
Handful of cilantro (coriander) leaves
Lime wedges

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Instructions

Marinate the chicken. Slice the chicken into large chunks then add to a mixing bowl or container. Add the crushed garlic, ginger, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, 1 teaspoon each of turmeric, cumin and coriander, 1/2 teaspoon of salt and 1/2 of your can of coconut milk. Mix well to combine and coat the chicken pieces evenly, then cover and set aside. You can marinate the chicken up to 24 hours in advance if you like.
Cook your rice. Add 1 cup of rice to a saucepan you have a lid for, along with 1 1/2 cups of water and 1 teaspoon of salt. Turn the heat to high, then when you see foamy bubbles on top of the water, pop the lid on the pan, turn the heat right down and leave it there for 12 minutes. After this time, remove the pot from the heat but keep the lid on until you’re ready to serve. PRO TIP: If you don’t have a lid, use a wooden board, large plate or aluminum foil.
Make the satay sauce. Add the peanut butter, soy sauce, fish sauce, chili jam, chili flakes and lime juice to a saucepan. Use a fork to mix well. It’ll look like it won’t come together, but it will! Once you’ve got a thick paste, pour in the rest of your can of coconut milk and stir to combine into a cohesive sauce. Keep stirring it over low heat, without bringing it to the boil, for 2 minutes. Set aside.
Make your quick pickled cucumber (optional). Slice your cucumber into thin rounds, then add to a bowl with a pinch of salt and 1 tablespoon of rice vinegar. Toss to combine well, then set aside.
Cook the chicken. Thread the marinated chicken thighs onto your skewers – I like to fold the chicken over itself to thread it on. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat then add the skewers. Cook for 5 minutes on each side, until super golden and charred. The chicken is cooked when it’s white on the inside (cut into a piece and check if you’re worried).
Garnish and serve. Divide your rice between plates, then top with the chicken skewers. Add some of the pickled cucumber slices, then drizzle a little of the peanut satay sauce over the chicken. Top with the crushed roasted peanuts and cilantro leaves. Serve with the lime wedges and the rest of the sauce on the side.

Notes

STORAGE INSTRUCTIONS: The peanut sauce will keep well for 7 days, stored in the fridge. Once cooked, the chicken can be kept in the fridge for 4 days – it’s great tossed through salads, stir-fries or used in sandwiches.

INGREDIENT NOTES: Use high-quality coconut milk with a good percentage of coconut extract (I like anything over 55%) for the best flavour. You’ll get the best peanut flavour and texture to your satay sauce by using natural peanut butter (peanut butter that just contains peanuts and a little salt).

SERVING SUGGESTIONS: This recipe makes more sauce than you’ll probably need, but it’s wonderful served in lots of ways. Use it as a dipping sauce for spring rolls, as salad dressing, spoon it over chicken poke bowls, or use it to jazz up a bowl of plain rice or noodles. You don’t have to thread the chicken onto skewers if you don’t want to – just cook the chicken pieces in the pan.

Prep Time: 10
Cook Time: 15
Category: fakeaways
Method: stove top
Cuisine: thai

Nutrition

Serving Size: 350g
Calories: 710
Sugar: 7.4g
Sodium: 2451.4mg
Fat: 50.4g
Saturated Fat: 25.1g
Unsaturated Fat: 21.6g
Trans Fat: 0g
Carbohydrates: 36.5g
Fiber: 3.5g
Protein: 34.4g
Cholesterol: 60.8mg