Satay Chicken


Ingredients - or 12 skewers.

5 tablespoons soy sauce
4 teaspoons honey
1 teaspoon turmeric
2 garlic cloves, crushed
1 tablespoon peanut oil
500g breast chicken, cut into strips
1 1/3 cups jasmine rice
6 green onions, sliced diagonally
1 cup satay (barbecue) sauce
1/4 cup coconut milk
olive oil cooking spray
12 skewers, soaked for 30 minutes


* Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl.
* Add chicken pieces. Turn to coat well.
* Thread chicken onto skewers. Spoon over marinade.
* Cover and refrigerate for 1 hour
* Cook rice, following packet directions. Add onions.
* Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
* Preheat grill on medium.
* Spray skewers with oil. Cook for 6 minutes, turning, or until cooked.
* Place skewers on plates and drizzle with satay mixture. Serve with rice.

Marinade: (Metric eqivalents)

¼ Cup (2 Ounces) Soy Sauce or Gluten free equivalent
¼ Cup (2 Ounces) Freshly squeezed orange juice
1 Tablespoon (½ Ounce) Raw honey
1 Tablespoon (¼ Ounce) Extra virgin olive oil
4 Garlic cloves
1 teaspoon (5 ml) Dark Sesame oil
1 ½ Pounds (650 grams) Free Range Chicken


½ Cup (4 Ounces) Chicken stock
¼ Cup (2 Ounces) Coconut milk
¼ Cup (2 Ounces) Freshly squeezed orange juice
1 Tablespoon (½ Ounce) Fish sauce
2 Garlic cloves
1 Tablespoon (½ Ounce) Cider vinegar/Tamarind paste/Mango chutney
¼ Cup (2 Ounces) Peanut butter
1 teaspoon (5 grams) Ginger

Optional garnish ingredients:

Red chili pepper

Makin' the marinade:
In a medium bowl combine wet marinade ingredients with grated garlic. Cut the chicken into bite size pieces and add to marinade container. Refrigerate until ready to use. If you are using bamboo skewers soak them in water for a minimum of thirty minutes prior to cooking the chicken.

Gettin' saucy:
Combine chicken stock, coconut milk, orange juice, fish sauce, balsamic vinegar/tamarind paste/chutney in a small saucepan over low heat. Add peanut butter and whisk until combined. Stir continuously until sauce has thickened (approximately 10 minutes).

Fowl play:
While the chicken can be threaded onto skewers and cooked in a very hot (500 degrees Fahrenheit) oven for 8-10 minutes when I had this it was made on the stovetop. Melt a small amount of coconut oil over medium heat. When the oil coats the bottom of your frying pan add the chicken and cook until done being careful not to overcook.

Putting it all together:
Remove cooked chicken from heat. Serve with the sauce alongside for dipping. Scallions and peppers may be added as garnish. Good accompaniments for this four person meal are steamed sugar snap peas and brown rice. Follow with fresh fruit for dessert.

This is a recipe my sister adapted from Family Fun magazine. It can be made vegan by substituting extra firm tofu for the chicken and omitting the fish sauce. The reason I am posting this recipe even though I hate chicken is because my older sister served this when she had me and my ex-girlfriend over but that's a node for another night.

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