The Greatest Chicken Satay!
Monday, April 1, 2019
Edit
I have finally nailed the perfect chicken satay recipe!
How long have I been going on about chicken satay? 2, 3 years?
Well, possibly about 22 but I haven’t had the blog for that long SO YOU CAN’T PROVE IT!
Anyway, after a process of trial and deliciously sticky (pun intended) error, I finally think I’ve cracked it.
A simple, seriously delicious, fool-proof recipe for the starter of all starters, chicken satay.
Ingredients
- 600g Chicken thighs – deboned (sometimes you can buy these as “thigh fillets”)
- 1 clove Garlic, crushed
- 1 chilli, chopped
- 3tbsp Soy sauce
- 2tbsp Coconut oil (or sesame oil if you’re out)
- 1tsp Honey
- Wooden skewers, soaked in water for an hour+
Satay Sauce:
- 2tbsp Coconut oil
- Half small Onion, chopped
- 1 chopped Chilli
- 1 clove of Garlic, crushed
- 150g (half pot) Peanut butter (100% peanut, no added sugar. Like this one.)
- 1tsp Honey
- 200ml (half can) Coconut milk
- splash of Fish sauce
- Soy sauce
Directions
- You’ll want to start by marinading your chicken. A day ahead is best, but give it at least 3-4hrs. Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
- Chop your chicken into chunks and add to the pot.
- When all your chicken has been sliced ‘n’ diced into bitesize bits, toss it around in the sauce.