Chicken Satay Recipe

Chicken breast: Lean protein that serves as the base for the skewers.

Soy sauce: Adds a salty, umami flavor to the marinade and peanut sauce.

Fish sauce: Provides a unique umami flavor typical in Southeast Asian cuisine.

Brown sugar: Adds sweetness to balance the savory and spicy elements.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Ground coriander: A spice that adds a citrusy, floral note to the dish.

Ground cumin: Adds a warm, earthy flavor to the marinade.

Coconut milk: Adds creaminess and a subtle sweetness to both the marinade and peanut sauce.

Peanut butter: The base for the rich, creamy peanut sauce.

Lime juice: Adds a tangy, refreshing acidity to the peanut sauce.

Chili sauce: Optional ingredient that adds heat to the peanut sauce.

When marinating the chicken, ensure that each strip is evenly coated with the marinade. This can be achieved by using a ziplock bag or a shallow dish, turning the chicken occasionally to make sure the flavors penetrate well. For the peanut sauce, use smooth peanut butter for a creamy texture, and if you prefer a bit of heat, don't hesitate to add the optional chili sauce. When grilling, soak the skewers in water for at least 30 minutes beforehand to prevent them from burning.

• Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

• Brown sugar - Substitute with honey: Honey can add sweetness and a slight floral note, similar to brown sugar.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• Ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe.

• Ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor.

• Coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it lacks the coconut flavor.

• Peanut butter - Substitute with almond butter: Almond butter has a similar creamy texture and nutty flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a similar salty and umami flavor.

• Lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor.

• Brown sugar - Substitute with maple syrup: Maple syrup can add sweetness and a slight caramel flavor.

• Coconut milk - Substitute with cashew milk: Cashew milk can provide a creamy texture, though it lacks the coconut flavor.

• Chili sauce - Substitute with sriracha: Sriracha can provide a similar spicy kick with a hint of garlic.

• Allow the chicken satay to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the peanut sauce separately in a sealed container to maintain its texture and flavor.
• Refrigerate the chicken satay and peanut sauce for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For freezing, place the cooled chicken skewers on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Transfer the frozen chicken skewers to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Freeze the peanut sauce in a separate container, leaving some space at the top for expansion.
• Label the containers with the date to keep track of freshness. The chicken satay and peanut sauce can be frozen for up to 2 months.
• To reheat, thaw the chicken skewers and peanut sauce in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) for about 15 minutes or until heated through. Warm the peanut sauce in a saucepan over low heat, stirring occasionally.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until the chicken is warmed through. This method helps retain the juiciness of the chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of coconut milk or a bit of olive oil to the pan. Place the chicken satay in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is thoroughly heated. This method keeps the chicken moist and flavorful.

• Microwave Method: Place the chicken satay on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking halfway through. If needed, continue heating in 30-second intervals until the chicken is hot. Be cautious not to overheat, as this can dry out the chicken.

• Grill Method: Preheat your grill to medium heat. Place the chicken satay back on the grill for about 2-3 minutes per side, just until heated through. This method can help recapture some of the original grilled flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken satay in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through, until the chicken is warmed through. This method is quick and helps maintain a nice texture.

• Mixing bowl: Use this to combine all the marinade ingredients and to marinate the chicken strips.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Knife: Essential for cutting the chicken breast into strips and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the chicken and garlic.

• Skewers: These are used to thread the marinated chicken strips for grilling.

• Grill: Preheat this to medium-high heat to cook the chicken skewers.

• Tongs: Useful for turning the chicken skewers on the grill to ensure even cooking.

• Saucepan: Needed to cook the peanut sauce ingredients until smooth and heated through.

• Wooden spoon: Ideal for stirring the peanut sauce as it cooks.

• Measuring spoons: Necessary for accurately measuring ingredients like soy sauce, fish sauce, brown sugar, and lime juice.

• Measuring cup: Useful for measuring the coconut milk and peanut butter.

• Serving platter: Perfect for presenting the chicken satay with the peanut sauce on the side.

Marinate in advance: Prepare the marinade and chicken the night before. This allows the flavors to develop and saves time on the day of cooking.

Use pre-cut chicken: Purchase pre-cut chicken strips to skip the slicing step.

Pre-make peanut sauce: Make the peanut sauce ahead of time and store it in the fridge. Just reheat when ready to serve.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Use a grill pan: If you don't have a grill, use a grill pan on the stove to cook the chicken satay.