(Non-stick!) Chicken Satay

Chicken Satay

LOL.  Sorry — I call this “non-stick” simply because I didn’t use skewers for this chicken satay recipe heehee.  Of course you can skewer them but I just didn’t bother 🙂


about 700 grams boneless chicken thigh fillets, cut into strips (you can use breasts, I suppose but I find the thigh fillets more flavoursome and not dry)

1 1/2 tablespoons soy sauce

1 1/2 tablespoons honey

1 teaspoon turmeric

2 garlic cloves, crushed

1 tablespoon peanut oil

2 teaspoons thai yellow curry paste (you can use any curry paste you have, I think it would work still)

For the peanut butter sauce:

1 tablespoon thai curry paste

1 tablespoon turmeric

about 1/2 of a normal sized can of coconut cream

1/4 cup water

4 big tablespoons of peanut butter (plain or crunchy is okay)

1 tablespoon brown sugar or honey or palm sugar (you don’t need to put this if your peanut butter is sweet enough — mine wasn’t)


Mix all the first 6 ingredients and marinade your chicken in it for about an hour.  This would allow the flavours to really get through the chicken pieces.  After marinading, you can then skewer them if you want — I wasn’t feeling up to it 🙂 Remember though to soak your skewers in water for about 30 minutes prior to using them, to prevent burning.

Make the sauce a few minutes before cooking the chicken.  Combine all the sauce ingredients in a small saucepan and cook in  medium heat, stirring gently until heated through, about 2 minutes.  Set aside.

You can then cook your chicken pieces either by grilling them, or like I did, you can just stir fry them in a hot pan with a little bit of oil.  Immediately serve on steamed rice and some steamed green vegetables.  Either place your sauce in a small bowl for dipping, or drizzle on top of your chicken.  Try to present it better than I did 🙂 YUM!


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