Chicken Satay Skewers with Peanut-Coriander Sauce

Chicken satay skewers.

© Julian Kutos

chicken_satay

Chicken satay skewers.

© Julian Kutos

For the chicken skewers:

Ingredients

400
g
chicken breast (with or without skin)
2
tablespoon
soy sauce
1
tablespoon
lime juice
1
tablespoon
fish sauce
fresh ginger
1
tablespoon
palm sugar (or other raw sugar)
1
tablespoon
peanut oil
1
pinch
turmeric
fresh coriander
1
pinch
salt
peanut oil for frying
black pepper, freshly ground
fresh lime wedges (to serve)

For the peanut sauce:

Ingredients

50
g
peanuts, whole, unshelled
80
g
peanut butter
1
teaspoon
fish sauce
2
tablespoon
soy sauce
1
lime, zest
1
tablespoon
lime juice
3
tablespoon
palm sugar (or other raw sugar)
1
tablespoon
rice vinegar
1/2
clove
garlic, grated
chilli to taste
black pepper, freshly ground
100
ml
water

For the garnish:

Ingredients

fresh coriander
spring onion, chopped

Chicken skewers: 

  • For the marinade, mix all the ingredients together in a bowl.
  • Cut the chicken into thin strips, add to the marinade and leave in the fridge for 2 hours. Then thread the chicken on skewers.
  • Fry the chicken skewers in a pan with oil or grill them. Finally season with pepper.

Peanut sauce: 

  • Shell the peanuts, leave the brown skin on the nuts.
  • Heat a pan without oil, toast the peanuts until they are browned and you can smell the toasted aroma.
  • Leave the peanuts to cool, then chop coarsely.
  • Put the remaining ingredients (except the water) in a bowl and whisk together. Slowly stir in the water until you have a creamy consistency, using as much or as little as you like to achieve your desired consistency.
  • Season to taste with salt, soy sauce, lime juice and sugar.
  • Serve with fresh coriander and finely chopped spring onions. The sauce can be kept in the refrigerator for several days.

Tip

  • Ideally marinate the chicken overnight so that the meat can absorb plenty of flavour.
  • For the best peanut taste always buy whole, unroasted peanuts. These can be stored longer with the shell and can be processed and roasted as desired.
  • The thin brown skin which surrounds the peanuts should always be eaten, as it has a lot of flavour.
  • The marinade is also suitable for other cuts of chicken (legs, wings, etc), meats (pork, beef) or even fish and shrimp. 

Peanut sauce with chili and spring onions and fresh coriander

© Julian Kutos

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