Chicken Satay Recipe

Chicken breast: The main protein, cut into strips for easy grilling.

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

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

Brown sugar: Adds sweetness to balance the savory and salty elements.

Garlic: Minced to infuse the marinade and sauce with aromatic flavor.

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

Ground coriander: Adds a citrusy, slightly sweet flavor to the marinade.

Coconut milk: Used in both the marinade and peanut sauce for a creamy texture and subtle sweetness.

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

Lime juice: Adds a tangy, refreshing acidity to the peanut sauce.

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This can be achieved by using a ziplock bag or a shallow dish, turning the chicken occasionally to allow the flavors to penetrate deeply. For the peanut sauce, if the mixture is too thick, gradually add a bit more coconut milk until you reach the desired consistency. This will ensure a smooth and creamy texture that complements the chicken satay perfectly.

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

• 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, though it lacks the fishy undertone.

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

• garlic - Substitute with shallots: Shallots can provide a milder, slightly sweet flavor similar to garlic.

• ground turmeric - Substitute with curry powder: Curry powder often contains turmeric as a primary ingredient 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 dish.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it lacks the coconut flavor.

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

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

• Allow the chicken satay to cool completely before storing. This prevents condensation, which can lead to soggy skewers and spoilage.

• Store the chicken skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their flavor and prevents them from drying out.

• For the peanut sauce, transfer it to a separate airtight container. This ensures the sauce stays fresh and doesn't mix with the chicken, which could alter the texture.

• Place both the chicken satay and peanut sauce in the refrigerator if you plan to consume them within 3-4 days. This keeps them at a safe temperature and maintains their quality.

• If you wish to store the chicken satay for a longer period, consider freezing. Lay the skewers on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the chicken skewers to a freezer-safe bag or container. Label with the date to keep track of their storage time. They can be frozen for up to 2 months.

• For the peanut sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. Label and freeze. The sauce can also be frozen for up to 2 months.

• When ready to enjoy, thaw the chicken satay and peanut sauce in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the chicken skewers in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them on a grill or stovetop.

• Warm the peanut sauce gently in a saucepan over low heat, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened too much during storage.

• Serve the reheated chicken satay with the warmed peanut sauce on the side, and enjoy the delicious flavors as if freshly made.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with parchment paper. Cover with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the chicken is warmed through. This method helps maintain the juicy texture of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of coconut milk or a bit of olive oil to the pan. Place the chicken satay in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is thoroughly reheated. This method keeps the chicken tender and flavorful.

• Microwave Method: Place the chicken satay on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking and stirring halfway through. This is the quickest method but may slightly alter the texture of the chicken.

• Grill Method: Preheat your grill to medium heat. Place the chicken satay back on the grill for about 3-5 minutes, turning occasionally, until heated through. This method helps to retain the original grilled flavor and texture of the chicken.

• 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 reheating. This method gives a slightly crispy exterior while keeping the chicken moist inside.

• Mixing bowl: A large bowl used to combine and marinate the chicken with the spices and sauces.

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

• Grill: The cooking device used to grill the chicken skewers to perfection.

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

• Measuring spoons: Essential for accurately measuring out the soy sauce, fish sauce, brown sugar, ground turmeric, ground coriander, lime juice, and peanut butter.

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

• 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 until smooth.

• Serving platter: To present the grilled chicken satay with the peanut sauce on the side.

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

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Pre-thread skewers: Thread the chicken strips onto skewers ahead of time and store them in the fridge until ready to grill.

Make peanut sauce ahead: Prepare the peanut sauce in advance and store it in the fridge. Just give it a quick stir before serving.

Use a grill pan: If you don't have a grill, use a grill pan on the stove to cook the chicken skewers quickly and easily.