Chicken Satay Recipe

Chicken breast: Lean protein that serves as the base for the skewers.

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

Fish sauce: Provides a unique umami flavor typical in Southeast Asian cuisine.

Brown sugar: Adds sweetness to balance the savory elements.

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

Ground coriander: Adds a citrusy, slightly sweet flavor.

Garlic: Provides a pungent, aromatic flavor.

Vegetable oil: Helps in marinating the chicken and prevents sticking during grilling.

Peanut butter: The base for the creamy, rich peanut sauce.

Lime juice: Adds acidity and freshness to the peanut sauce.

Coconut milk: Adds a rich, creamy texture to the peanut sauce.

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

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This allows the flavors from the soy sauce, fish sauce, brown sugar, turmeric, coriander, and garlic to penetrate the meat thoroughly. For an even more intense flavor, consider marinating the chicken overnight in the refrigerator. When preparing the peanut sauce, whisk the ingredients together until the mixture is completely smooth. If the sauce is too thick, you can thin it out with a little bit of warm water or additional coconut milk.

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

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

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertones.

• 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 contains turmeric and can provide a similar color and flavor.

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

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that can be used for cooking and marinating.

• peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor, making it a good alternative for peanut butter.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that provides a similar salty and umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

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

• coconut milk - Substitute with almond milk: Almond milk can provide a similar creamy texture, though it may be less rich than coconut milk.

• chili paste - Substitute with sriracha: Sriracha can provide a similar level of heat and flavor to the dish.

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

• Place the cooled chicken skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the peanut sauce separately in a sealed container to maintain its consistency and flavor.

• Refrigerate the chicken satay and peanut sauce for up to 3 days. Reheat the chicken in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through. Stir the peanut sauce and warm it gently in a saucepan over low heat, adding a splash of coconut milk if it thickens too much.

• For freezing, arrange the cooled chicken skewers on a baking sheet lined with parchment paper, ensuring they do not touch. 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 airtight container. Leave some space at the top as the sauce will expand when frozen.

• Label the containers with the date to keep track of freshness. The chicken satay can be frozen for up to 2 months.

• To reheat from frozen, thaw the chicken skewers in the refrigerator overnight. Reheat in a preheated oven at 180°C (350°F) for about 15 minutes or until fully warmed. Thaw the peanut sauce in the refrigerator and warm gently in a saucepan, stirring until smooth.

• Avoid microwaving the chicken satay as it can make the chicken rubbery. Instead, opt for oven reheating to maintain the texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with foil. Cover the skewers with another piece of foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain 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 in the skillet and cook for about 3-5 minutes on each side, or until heated through. This method gives 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 back on the grill for about 2-3 minutes on each side, or until heated through. This method helps to revive the smoky flavor and charred texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken satay 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 keeps the chicken crispy and delicious.

• Mixing bowl: A large bowl used to combine the marinade ingredients and mix them with the chicken strips.

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

• Grill: A cooking appliance that provides the heat source for grilling the chicken skewers.

• Tongs: Handy for turning the chicken skewers on the grill to ensure even cooking.

• Measuring spoons: Essential for accurately measuring the soy sauce, fish sauce, brown sugar, turmeric, coriander, vegetable oil, lime juice, and chili paste.

• Measuring cup: Used to measure the peanut butter and coconut milk.

• Knife: Necessary for cutting the chicken breast into strips and mincing the garlic.

• Cutting board: A safe surface for cutting the chicken and garlic.

• Whisk: Useful for mixing the peanut sauce ingredients until smooth.

• Serving platter: Ideal for presenting the chicken satay with the peanut sauce on the side.

Marinate ahead: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use pre-cut chicken: Purchase pre-cut chicken strips to skip the slicing step.

Batch the sauce: Make a larger batch of peanut sauce and store it in the fridge for future use.

Pre-soak skewers: Soak wooden skewers in water the night before to prevent burning.

Grill prep: Preheat the grill while threading the chicken to streamline the process.

Microwave peanut butter: Slightly warm the peanut butter in the microwave for easier mixing.