Chicken Satay with Peanut Sauce

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Delicious Satay marinated, grilled and served with Peanut Sauce

prep time

2 hours

cook time

30 mins

serves

For the chicken satay

1 pound skinless and boneless chicken thighs, cut into strips
1 clove garlic, minced
2 tsp fresh ginger root
2 tsp sesame oil
4 shallots, minced (you can also use onions)
1 tbsp vinegar
oil, to cook

For the peanut sauce

2 tsp garlic, minced
2 tsp ginger root, minced
2 small red chilies, seeded and minced
½ cup crunchy peanut butter
1¾ cups coconut milk
2 tsp soy sauce
2 tsp brown sugar
1½ tbsp fish sauce
1½ tbsp lime juice
12 wooden skewers, soaked in water for an hour

For the chicken satay

To the chicken, add the sesame oil.
Next, add the ginger.
Then, add the garlic, Add the shallots and Finally, add the vinegar.
Give it a mix and let it marinate for at least 3-4 hours.
After it has been marinated, put the chicken into skewers.
Oil a grill & Layer the chicken pieces on it.
Make sure you cook the chicken on both sides

For the peanut sauce

To a pan, add the oil.
Add the ginger, garlic. and saute for a minute
Add the fish sauce, soy sauce, brown sugar, red chillies
Saute and add coconut milk, add peanut butter, mix it in add lemon juice
Take it off the heat and let it cool, Layer the chicken satay on a plate and put the peanut sauce on the side.
Serve Hot!

Close analogues are yakitori from Japan, kǎoròu chuàn from China, seekh kebab from India, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, and sosatie from South Africa. It is listed at number 14 on World’s 50 most delicious foods readers’ poll compiled by CNN Go

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		841 Kcal
Protein	24%	203 Kcal
Fat	61%	515 Kcal
Carbohydrates	14%	122 Kcal

Factoid

Satay is a very popular dish in South East Asia made up of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine but has spread to almost anywhere in Indonesia, Brunei, Malaysia, Phillipines, Singapore and Thailand. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce.

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