Chicken Satay

A peanut delight that is bound to be a hit



Prep time

15 minutes

Cook time

15 minutes

This tasty Thai classic is a real crowd-pleaser and works well as a side dish served with other Asian food, or as part of a BBQ.



 thumb-sized piece of
ginger – peeled and grated


garlic cloves, crushed


zest and juice of lime 


chicken breast fillets

1 tbsp 

soy sauce

3 tbsps 

smooth peanut butter

1 tbsp mild curry powder

1 tsp 

olive oil/cooking spray

1 tsp 

clear honey


coconut milk


  1. Begin by adding the ginger, garlic and zest and juice of half the lime into a mixing bowl.
  2. Next stir in the honey, soy sauce, curry powder and peanut butter and mix thoroughly, adding the remaining lime juice/a splash of water if needed to help loosen. Then spoon two-thirds of the mix into a small pan and set to one side (until step 4). 
  3. Cut the chicken breasts into strips and combine with the remaining third of the mix. Cover with cling film and chill until required (max 3 hours).
  4. While your chicken is marinading, you can make your tasty sauce, add the coconut milk into the pan with the mix you set aside in step 2, cook on a low – medium heat for around 5 minutes until everything has combined, making sure to stir frequently.

5. Now its time to cook your chicken, add your olive oil/cooking spray to a pan on a medium heat and add your marinated chicken and fry for around 5-8 minutes, turning frequently. 

6. Serve your chicken with the tasty sauce on the side and enjoy!

Chef’s tips

Serve on skewers and drizzle with lime for extra garnish. 

If you are unsure of how to know when your chicken is cooked simply cut one piece open, at its thickest part, and make sure any juices run clear and the meat is white throughout.


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