Chicken Satay

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This recipe for Malaysian Chicken Satay is very easy to make and packs a delicious peanuty punch. It’s really easy to make and it’s a high protein dish that will be a firm favourite in your household.

This recipe for Malaysian Chicken Satay is very easy to make and packs a delicious peanuty punch. It's really easy to make and it's a high protein dish that will be a firm favourite in your household.

Chicken Satay Recipe
Category

We've opted to make a marinade first to tenderise the chicken and give it more flavour, but if you're short of time, you can skip the marinade and just cook the chicken and cover with the satay sauce instead.

If you really want to up your satay game, marinating the chicken then cooking it on the bbq, instead of grilling or frying would turn this dish into masterpiece. Anyway, let's get to it.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 434
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 45g15%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields3 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
 400 g chicken breasts, sliced in half
 3 tsp lime juice
 2 garlic cloves
 1 red chilli pepper, deseeded
 pinch of black pepper
 6 spring onions, finely chopped
 coconut oil for frying
 2 tbsp peanut butter
 2 tsp soy sauce
 6 stalks of fresh coriander
 70 ml water
 150 g rice
 1 tsp ginger
 pinch of Salt
Method
1

First off, we need to make our satay sauce which will serve as a marinade and sauce for later on. To do this, you need to add the peanut butter, lime juice, soy sauce, garlic, coriander, chili pepper, water and black pepper to a food processor and blitz until smooth.

2

Pour half of this mixture over the chicken breasts and place into the fridge to marinade for at least one hour. Save the remaining half of the mixture for later.

3

Heat a little coconut oil in a sauce pan and gently fry spring onions and ginger for a couple of minutes. Add the rice and cook for a further minute so all of the rice grains are coated in the oil. Add water to the pan, bring to the boil and cook as per the instructions on the rice packet.

4

While the rice is cooking, grill or gently pan fry the chicken breasts and throw away the satay sauce that the chicken breasts were marinating in.

5

Just before the chicken and rice is ready, put the second half of the satay sauce that you set aside earlier, into the microwave for a minute.

6

Serve the chicken and rice with the satay sauce over the top and garnish with fresh coriander.

Chicken Satay Recipe | #protein #satay # spicy

Ingredients

 400 g chicken breasts, sliced in half
 3 tsp lime juice
 2 garlic cloves
 1 red chilli pepper, deseeded
 pinch of black pepper
 6 spring onions, finely chopped
 coconut oil for frying
 2 tbsp peanut butter
 2 tsp soy sauce
 6 stalks of fresh coriander
 70 ml water
 150 g rice
 1 tsp ginger
 pinch of Salt

Directions

Method
1

First off, we need to make our satay sauce which will serve as a marinade and sauce for later on. To do this, you need to add the peanut butter, lime juice, soy sauce, garlic, coriander, chili pepper, water and black pepper to a food processor and blitz until smooth.

2

Pour half of this mixture over the chicken breasts and place into the fridge to marinade for at least one hour. Save the remaining half of the mixture for later.

3

Heat a little coconut oil in a sauce pan and gently fry spring onions and ginger for a couple of minutes. Add the rice and cook for a further minute so all of the rice grains are coated in the oil. Add water to the pan, bring to the boil and cook as per the instructions on the rice packet.

4

While the rice is cooking, grill or gently pan fry the chicken breasts and throw away the satay sauce that the chicken breasts were marinating in.

5

Just before the chicken and rice is ready, put the second half of the satay sauce that you set aside earlier, into the microwave for a minute.

6

Serve the chicken and rice with the satay sauce over the top and garnish with fresh coriander.

Chicken Satay