The satay sauce for this chicken skewers with satay sauce recipe is made in our Thermomix, however, I have given instructions below for making it on the hob. The satay sauce is one of the first recipes my friend who recommended Thermomix shared with me as we love it every time she makes it!
It's not a recipe that is on the Cookidoo app as it was shared to her by a Thermomix customer.
Chicken satay on skewers is one of my favourite appetisers to order from a Chinese takeaway. We went to Singapore in February 2018 where David took me to 'Satay Street' and I got to enjoy them there - they were delicious!
The end results for this recipe is lovely tender chicken with delicious satay sauce that has a lovely heat and peanut flavour - enjoy with rice as a main course for 2 or as a starter for 4 without the rice.
If you don't have a Thermomix and would like to try making the satay sauce recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Make ahead - the chicken can be marinated and the sauce can be made the day before and kept in the fridge, then continue from step 2 of the chicken instructions.
- I leave the skin on the ginger for extra heat, but peel it if you prefer.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base - I use it for this recipe and also the Wagamama chicken katsu curry recipe.
- I use medium curry powder, but you can use mild or hot if you like.
- You can use crunchy peanut butter or add some crushed peanuts for a crunchy peanut satay sauce.
- Alternative serving suggestion: add the satay sauce to cooked diced chicken breast and stir-fried vegetables and serve with rice or noodles – delicious!
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Ingredients
For the satay sauce:
- 1 garlic clove
- 2cm piece of fresh ginger (see Tips)
- 400g tin coconut milk or Alpro coconut long life drink (see Tips)
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- 2 tsp curry powder (see Tips)
- 2 heaped tbsp smooth peanut butter (see Tips)
- salt and freshly ground black pepper
For the chicken skewers (marinate for at least 3 hours or overnight):
- 2 large skinless chicken breasts (approx. 500g)
- 12 skewers (wooden ones need to be soaked for 30 minutes)
- 1 tsp vegetable oil
To serve (as a main course):
- 300g rice (I like basmati rice)
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Thermomix Instructions (satay sauce only)
- Place the garlic and ginger in the mixing bowl and use the measuring cup on the lid. Chop for 5 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula, repeat if necessary.
- Add the remaining ingredients, with salt and pepper, to taste, and use the measuring cup on the lid. Cook for 5 minutes/100C/speed 2, until the peanut butter should be melted and the sauce smooth.
- Transfer the sauce to a jug and set aside to cool.
Non-Thermomix Instructions
I'd suggest the satay sauce can easily be adapted and made using a large saucepan and the hob. My suggestions are as follows:
- Grate the ginger.
- In a medium saucepan add the grated ginger and crush in the garlic, then add the remaining ingredients, with salt and pepper to taste. Bring to a gentle simmer on a medium heat and cook for 10 to 15 minutes until the peanut butter has melted and the sauce is smooth.
- Transfer the sauce to a jug and set aside to cool.
For the chicken, rice and serving:
- Put the chicken breasts in a large sandwich bag and bash with a rolling pin to flatten them. Remove them from the bag and cut them into strips - 6 strips for each breast if using 2 large ones. Put the strips into a bowl or back into the bag with 100ml of the cooled satay sauce. Refrigerate to marinate for at least 3 hours, or overnight. Transfer the rest of the sauce to a small saucepan for reheating gently at step 5.
- If using wooden skewers, soak them in a basin of cold water for the last 30 minutes of marinating time.
- Heat the grill to high and then brush a large baking tray with the vegetable oil.
- At the end of the marinating time, thread the chicken strips in ‘S’ shapes onto the skewers and then line them up on the oiled tray.
- Grill the skewers for about 10 minutes, turning occasionally until lightly charred. While the chicken is cooking, boil the rice according to packet instructions and gently reheat the remaining sauce that was set aside at step 1.
- To serve, share the rice into bowls, top with the chicken skewers and pour the sauce over them.
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Chicken Skewers with Satay Sauce (made in Thermomix)
Ingredients
For the satay sauce:
- 1 garlic clove
- 2cm piece of fresh ginger (see Notes)
- 400g tin coconut milk or Alpro coconut long life drink (see Notes)
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- 2 tsp curry powder (see Notes)
- 2 heaped tbsp smooth peanut butter (see Notes)
- salt and freshly ground black pepper
For the chicken skewers (marinate for at least 3 hours or overnight):
- 2 large skinless chicken breasts (approx. 500g)
- 12 skewers (wooden ones need to be soaked for 30 minutes)
- 1 tsp vegetable oil
To serve (as a main course):
- 300g rice (I like basmati rice)
Instructions
Thermomix Instructions (satay sauce only)
- Place the garlic and ginger in the mixing bowl and use the measuring cup on the lid. Chop for 5 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula, repeat if necessary.
- Add the remaining ingredients, with salt and pepper, to taste, and use the measuring cup on the lid. Cook for 5 minutes/100C/speed 2, until the peanut butter should be melted and the sauce smooth.
- Transfer the sauce to a bowl and set aside to cool.
Non-Thermomix Instructions
- Grate the ginger.
- In a medium saucepan add the grated ginger and crush in the garlic, then add the remaining ingredients, with salt and pepper to taste. Bring to a gentle simmer on a medium heat and cook for 10 to 15 minutes until the peanut butter has melted and the sauce is smooth.
- Transfer the sauce to a jug and set aside to cool.
For the chicken, rice and serving:
- Put the chicken breasts in a large sandwich bag and bash with a rolling pin to flatten them. Remove them from the bag and cut them into strips - 6 strips for each breast if using 2 large ones. Put the strips into a bowl or back into the bag with 100ml of the cooled satay sauce. Refrigerate to marinate for at least 3 hours, or overnight. Transfer the rest of the sauce to a small saucepan for reheating gently at step 5.
- If using wooden skewers, soak them in a basin of cold water for the last 30 minutes of marinating time.
- Heat the grill to high and then brush a large baking tray with the vegetable oil.
- At the end of the marinating time, thread the chicken strips in ‘S’ shapes onto the skewers and then line them up on the oiled tray.
- Grill the skewers for about 10 minutes, turning occasionally until lightly charred. While the chicken is cooking, boil the rice according to packet instructions and gently reheat the remaining sauce that was set aside at step 1.
- To serve, share the rice into bowls, top with the chicken skewers and pour the sauce over them.
Notes
- Make ahead - the chicken can be marinated and the sauce can be made the day before and kept in the fridge, then continue from step 2 of the chicken instructions.
- I leave the skin on the ginger for extra heat, but peel it if you prefer.
- If you can get it, Alpro coconut long life drink has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base - I use it for this recipe and also the Wagamama chicken katsu curry recipe.
- I use medium curry powder, but you can use mild or hot if you like.
- You can use crunchy peanut butter or add some crushed peanuts for a crunchy peanut satay sauce.
- Alternative serving suggestion: add the satay sauce to cooked diced chicken breast and stir-fried vegetables and serve with rice or noodles – delicious!
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