Chicken Satay with Peanut Sauce

by Sally Abé

Starter Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 60 minutes


2 chicken breasts, cut into large chunks

2 tbsp of kecap manis

2 tbsp of fish sauce

1 garlic clove, minced

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

fresh coriander


1. 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

2. Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning)

3. 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

4. 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

5. 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

6. 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

7. 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)

8. Leave the skewers to rest for a few minutes then serve with the satay sauce on the side and sprigs of fresh coriander