Chicken Satay


Chicken Satay



1 crushed garlic clove

1 ½ tbsp lemon juice

1 tbsp soy sauce

1 tbsp runny honey

1 tsp peanut butter

4 chopped chicken breasts


1 tbsp vegetable oil

½ Chopped onion

½ tsp crushed dried chillies

100g peanut butter

75m coconut milk

75ml water

1 tsp soft brown sugar


Mix together all the ingredients for the marinade in a bowl.

Cover chicken with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips.

Marinate the chicken for 30 minutes.

Soak the skewers in cold water for 20 minutes - this stops them from burning or charring when cooking.


To make the peanut sauce

Heat the vegetable oil in a pan and sauté the onion and chillies for 4 minutes.

Add the rest of the ingredients and bring to the boil, stirring, then cook until thickened.

Pre-heat the grill.

Thread the chicken strips onto the skewers and grill for about 4 minutes each side.

Products Used 

Colourworks Medium Orange Melamine Two Tone Mixing Bowl 

Kitchen Craft 30cm Bamboo Skewers 

Master Class Ceramic Non-Stick Eco 24cm Fry Pan 

Master Class Quarry Marble Rolling Pin and Stand