Chicken Satay

Skewers of glistening succulent chicken served alongside a flavour packed dipping sauce. This was another favourite from Stavanger's 'Starters and Puddings' classes that I taught.

Category:  Starters & Salads Canapes & Cocktails  - 


For 4 people


  • 450 g chicken breast, bonelessand skinless
  • 1 onion, chopped
  • 3 tbs soya sauce
  • 1 tsp dark brown sugar
  • 1 tbs oil
  • 1 clove garlic, crushed
  • 1 tsp mild curry powder
  • 100 g peanut butter
  • 1 tbs dark brown sugar
  • chopped zest of 1 lemon
  • 1/2 chilli powder or to taste
  • soaked wooden skewers (optional)

Chicken Satay Directions

  1. 1. Cut the chicken into 1cm pieces.
  2.  2. In a non-metallic dish, mix together the onion, soya sauce and 1tsp sugar. Toss the chicken in the mixture and leave to marinade for at least an hour.
  3.  3. Heat the oil in a saucepan, adding the garlic and curry powder, cooking for 2 minutes. Add the peanut butter, sugar, and lemon zest along with 200ml water. Bring to a simmer, stirring for 4-5 minutes until it has thickened. Add chilli powder to taste.
  5. 4. Either place the chicken onto the wooden skewers or lay out in a single layer on a baking sheet and cook under a pre-heated grill for 4-5 minutes on each side until they have browned and cooked through.
  7. Serve with a leafy salad or rice, accompanied by the dipping sauce. Garnish with chopped peanuts and chopped coriander.
  8.  Hint: Substitute pork or do a mixture of them both