Chicken satay with peanut sauce

Serves 2
60 minutes


Chicken satay

  • 2 chicken breasts, cut into large chunks
  • 2 tbsp of kecap manis
  • 2 tbsp of fish sauce
  • 1 garlic clove, minced

Satay sauce

  • 150g of peanut butter
  • 1 red chilli, deseeded
  • 1 shallot, roughly chopped
  • 1 knob of ginger, peeled and grated
  • 2 tsp palm sugar
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • 200ml of coconut milk
  • 1 lime, juice only
  • 2 garlic cloves, crushed

To garnish

  • fresh coriander


Begin by making the marinade. Combine the kecap manis, fish sauce and garlic in a medium bowl. Add the chicken and leave to marinate for 30 minutes
Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning)
Meanwhile, make the satay sauce. Place the chilli, garlic, shallot and ginger in a blender with the palm sugar, soy sauce and fish sauce. Blend together to form a smooth paste
Place a pan over a medium heat and add the paste. Cook for 2 minutes then add the peanut butter, stirring to ensure it doesn’t stick
Add the coconut milk and mix well, adding a little more coconut milk if the sauce is too thick. Stir in the lime juice and leave to cool
Just before serving, heat a large frying or skillet pan (or barbecue if the sun's out). Thread the chicken pieces on to the soaked skewers
Place the skewers on the heat and cook for a few minutes on each side, or until the chicken is lightly charred all over and cooked through (about 8–10 minutes in total)
Leave the skewers to rest for a few minutes then serve with the satay sauce on the side and sprigs of fresh coriander