Chicken Satay Recipe

Chicken breast: Lean protein that is cut into strips for easy grilling.

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

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

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

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

Ground coriander: Adds a citrusy and slightly sweet flavor.

Ground cumin: Provides a warm, nutty flavor.

Garlic: Adds a pungent and aromatic flavor.

Coconut milk: Adds a rich and creamy texture to the marinade.

Peanut butter: The base for the peanut sauce, adding a creamy and nutty flavor.

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

Chili garlic sauce: Adds a spicy kick to the peanut sauce.

Water: Helps to thin out the peanut sauce to the desired consistency.

To ensure the chicken absorbs maximum flavor, marinate it for at least 30 minutes, but if time allows, let it sit overnight in the refrigerator. This extended marination allows the spices and coconut milk to deeply penetrate the meat, resulting in a more flavorful and tender satay.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and can absorb the marinade flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides 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 adds sweetness and a slight floral note, making it a good alternative.

• ground turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices, providing a similar flavor profile.

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

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

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

• 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.

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

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds sweetness and a slight maple flavor.

• chili garlic sauce - Substitute with sriracha: Sriracha provides a similar spicy and garlicky flavor.

• water - Substitute with vegetable broth: Vegetable broth adds additional flavor compared to plain water.

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

• Place the grilled chicken skewers in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the peanut sauce in a separate airtight container. This ensures the sauce maintains its texture and flavor.

• Refrigerate both the chicken satay and peanut sauce for up to 3 days. This keeps the flavors fresh 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.

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

• To reheat, thaw the chicken satay in the refrigerator overnight. Reheat on a grill or in an oven preheated to 350°F (175°C) until warmed through, about 10-15 minutes.

• Reheat the peanut sauce gently in a saucepan over low heat, adding a splash of water if it has thickened too much.

• Serve the reheated chicken satay with the warmed peanut sauce for a delicious meal that tastes just as good as fresh.

• 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 retain the juiciness of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or coconut oil. Place the chicken satay in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until the chicken is heated through. This method gives a slightly crispy exterior while keeping the inside moist.

• 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 halfway through. This is the quickest method but may not retain the original texture as well as other methods.

• 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 gives a nice, crispy finish to the chicken.

• Steaming Method: Set up a steamer or use a steaming basket over a pot of boiling water. Place the chicken satay in the steamer, cover, and steam for about 5-7 minutes. This method helps retain moisture and keeps the chicken tender.

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

• Mixing bowl: Use this to combine the marinade ingredients and marinate the chicken strips.

• Skewers: These are essential for threading the marinated chicken strips.

• Grill: Preheat this to medium-high heat for grilling the chicken skewers.

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

• Measuring spoons: Use these to measure out the soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and other ingredients accurately.

• Measuring cup: Necessary for measuring the coconut milk, peanut butter, and water.

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

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

• Small bowl: Use this to mix the peanut sauce ingredients until smooth.

• Whisk: Helps in mixing the peanut sauce ingredients to achieve a smooth consistency.

• Serving platter: Perfect for presenting the 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-cut chicken: Buy pre-cut chicken strips to skip the slicing step.

Ready-made peanut sauce: Opt for a high-quality store-bought peanut sauce to save time on making it from scratch.

Batch grilling: Grill extra chicken skewers and store them for quick meals later in the week.

Quick soak skewers: Soak wooden skewers in water while preparing the marinade to save time.