Chicken Satay Recipe

Chicken breast: Cut into strips, this is the main protein for the dish.

Soy sauce: Adds a salty, umami flavor to the marinade and peanut sauce.

Fish sauce: A salty, savory sauce that enhances the overall flavor.

Brown sugar: Adds sweetness to balance the savory elements.

Ground turmeric: Provides a warm, earthy flavor and vibrant color.

Ground coriander: Adds a citrusy, slightly sweet flavor.

Ground cumin: Contributes a warm, nutty flavor.

Garlic: Adds a pungent, aromatic flavor.

Vegetable oil: Used for marinating the chicken and grilling.

Peanut butter: The base for the creamy peanut sauce.

Coconut milk: Adds creaminess and a subtle sweetness to the peanut sauce.

Lime juice: Adds a tangy, fresh flavor to the peanut sauce.

Chili paste: Adds heat and depth to the peanut sauce.

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This can be achieved by using your hands to massage the mixture into the meat, allowing the flavors of the soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and garlic to penetrate deeply. For an even more intense flavor, consider marinating the chicken overnight in the refrigerator. When threading the chicken onto skewers, leave a small gap between each piece to ensure even cooking. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in satay.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor if fish sauce is unavailable.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor to the dish.

• ground turmeric - Substitute with curry powder: Curry powder often contains turmeric and can provide a similar color and flavor.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor when fresh garlic is not available.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a similar cooking profile.

• peanut butter - Substitute with almond butter: Almond butter can provide a similar creamy texture and nutty flavor.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative with a lighter consistency.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor.

• chili paste - Substitute with sriracha: Sriracha can provide a similar spicy kick and flavor profile.

• Allow the chicken satay to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the cooled chicken skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their moisture and flavor.

• Store the peanut sauce separately in a sealed container. This ensures the sauce remains fresh and doesn't make the chicken soggy.

• Refrigerate the chicken satay and peanut sauce for up to 3 days. This keeps the flavors intact and the chicken safe to eat.

• For longer storage, freeze the chicken satay by placing the skewers on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the skewers from sticking together.

• Freeze the peanut sauce in a separate container or ice cube tray. Once frozen, transfer the cubes to a freezer bag for easy portioning.

• Label the containers with the date to keep track of freshness. This helps you use the chicken satay and peanut sauce within a safe timeframe.

• When ready to eat, thaw the chicken satay and peanut sauce in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the chicken satay on a grill or in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain the grilled flavor and texture.

• Warm the peanut sauce in a saucepan over low heat, stirring occasionally until smooth and heated through. This brings back its creamy consistency and rich flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with aluminum foil. Cover the skewers with another piece of foil to prevent them from drying out. Heat for about 10-15 minutes, or until the chicken is warmed through. This method helps maintain the juiciness of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chicken satay skewers in the skillet and cook for about 3-5 minutes on each side, or until heated through. This method gives the chicken a nice, slightly crispy exterior.

• Microwave Method: Place the chicken satay on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may not retain the original texture as well.

• Grill Method: Preheat your grill to medium heat. Place the chicken satay skewers back on the grill for about 2-3 minutes on each side, or until heated through. This method helps to revive the original grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken satay skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is great for maintaining a crispy exterior.

• Peanut Sauce Reheating: For the peanut sauce, place it in a small saucepan over low heat. Stir occasionally until warmed through. If the sauce has thickened too much, add a splash of coconut milk or water to reach the desired consistency. Alternatively, you can microwave the sauce in a microwave-safe bowl for 30-second intervals, stirring in between, until heated.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken strips evenly.

• Whisk: A utensil used to mix the marinade ingredients thoroughly and to blend the peanut sauce until smooth.

• Knife: A sharp tool used to cut the chicken breast into strips and to mince the garlic.

• Cutting board: A flat surface used to safely cut the chicken and garlic.

• Skewers: Sticks used to thread the marinated chicken strips for grilling.

• Grill: A cooking device used to cook the chicken skewers to perfection.

• Tongs: A tool used to turn the chicken skewers on the grill to ensure even cooking.

• Saucepan: A small pot used to heat and mix the peanut sauce ingredients.

• Measuring spoons: Tools used to measure out the precise amounts of spices, sauces, and other ingredients.

• Measuring cups: Tools used to measure the peanut butter and coconut milk accurately.

• Spatula: A utensil used to stir the peanut sauce in the saucepan to ensure it is smooth and well-mixed.

Prepare the marinade in advance: Mix all marinade ingredients and store in the fridge up to a day before using.

Use pre-cut chicken: Save time by buying pre-cut chicken strips from the store.

Soak skewers early: Soak wooden skewers in water for 30 minutes while you prepare other ingredients.

Double the sauce: Make extra peanut sauce and store it for future meals.

Preheat the grill: Start preheating the grill while you thread the chicken onto skewers.

Batch cooking: Grill extra chicken satay and freeze for quick meals later.