John Myers
Chicken Satay with Peanut Sauce
The perfect chicken satay with peanut sauce recipe with a picture and simple step-by-step instructions.
For the marinade
- 16 Wooden skewers
- Peanut oil for frying
- 4 tbsp Soy sauce
- 2 tbsp Peanut oil
- 1 tbsp Peanut butter
- 2 tbsp Lemon juice
- 1 tbsp Chili powder
For the peanut sauce
- 2,5 dl Coconut milk
- 3 tbsp Peanut butter
- 6 tbsp Soy sauce
- Place the breasts between cling film, carefully pound the bottom of a pan to a thickness of approx. 5 mm. Quarter the chicken breasts lengthways and place them on the skewers in a wave shape.
- For the marinade, stir well the soy sauce and all the ingredients up to and including the chili powder. Brush the skewers with it, cover and marinate in the refrigerator for approx. 2 hours.
- Strip off the marinade. Let the oil get hot in a coated frying pan. Fry the skewers in batches on both sides for approx. 3 minutes, remove, season with salt, cover and keep warm.
- For the sauce, puree the coconut milk and all the ingredients, bring to the boil in a small pan, reduce the heat, simmer for approx. 10 minutes while stirring. Cool a little and serve with the satay skewers.
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