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Satay Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a satay that my mother always made. My parents had a restaurant some years ago and this was the recipe my mother had them use. It was a hit! It's very tasty and can be as spicy as you like. I find that if you follow the recipe, you'll have a mild sauce - but I don't mind a bit of spiciness. It looks lovely on the plate if you steam your rice and then put it into a small mould (like a 1/2 cup measuring cup or something else you might have that size - something more tall than wide looks lovely) and turn it onto the middle of your plate and then spoon the chicken and satay sauce around it. It certainly looks the part and with very little effort, I think.

This is a satay that my mother always made. My parents had a restaurant some years ago and this was the recipe my mother had them use. It was a hit! It's very tasty and can be as spicy as you like. I find that if you follow the recipe, you'll have a mild sauce - but I don't mind a bit of spiciness. It looks lovely on the plate if you steam your rice and then put it into a small mould (like a 1/2 cup measuring cup or something else you might have that size - something more tall than wide looks lovely) and turn it onto the middle of your plate and then spoon the chicken and satay sauce around it. It certainly looks the part and with very little effort, I think.

Ingredients

Serves: 6

Metric Cups

For the Chicken and Marinade

  • 500 grams chicken breasts (I like them cubed, I'm sure you could use thigh fillets if you prefer but I'm too lazy to trim off all the fat)
  • 1 teaspoon turmeric
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh root ginger (grated)
  • ½ teaspoon salt
  • 3 cloves garlic

For the Sauce

  • 1 tablespoon oil
  • 3 cloves garlic
  • 1 medium onion
  • ½ teaspoon chilli powder
  • 250 millilitres water
  • 125 millilitres peanut butter
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice

For the Chicken and Marinade

  • 17⅔ ounces chicken breasts (I like them cubed, I'm sure you could use thigh fillets if you prefer but I'm too lazy to trim off all the fat)
  • 1 teaspoon turmeric
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh gingerroot (grated)
  • ½ teaspoon salt
  • 3 cloves garlic

For the Sauce

  • 1 tablespoon oil
  • 3 cloves garlic
  • 1 medium onion
  • ½ teaspoon chili powder
  • 9 fluid ounce water
  • 4 fluid ounce peanut butter
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice

Method

Satay Chicken is a community recipe submitted by MrsJones and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine all ingredients – allow chicken to marinade for at least an hour (I never have more time than this, but I'm sure more time would be better), then cook in a tablespoon of oil. Put the cooked chicken aside.
  • Crush garlic, peel and finely chop onion. Sauté onion and garlic gently in hot oil until onion is transparent. Add chilli powder, water, peanut butter and sugar. Stir well (really, you can't walk away from the sauce at this stage as it will stick very easily), bring slowly to boil, stirring. Remove from heat, stir in soy sauce and lemon juice.
  • At this stage, you can add the chicken to the sauce. I keep them separate and pour the sauce over the chicken because my 2 1/2 year old daughter doesn't like as much sauce as I do!
  • Otherwise, I put it all together and serve with some steamed rice! Enjoy!!
  • Combine all ingredients – allow chicken to marinade for at least an hour (I never have more time than this, but I'm sure more time would be better), then cook in a tablespoon of oil. Put the cooked chicken aside.
  • Crush garlic, peel and finely chop onion. Sauté onion and garlic gently in hot oil until onion is transparent. Add chili powder, water, peanut butter and sugar. Stir well (really, you can't walk away from the sauce at this stage as it will stick very easily), bring slowly to boil, stirring. Remove from heat, stir in soy sauce and lemon juice.
  • At this stage, you can add the chicken to the sauce. I keep them separate and pour the sauce over the chicken because my 2 1/2 year old daughter doesn't like as much sauce as I do!
  • Otherwise, I put it all together and serve with some steamed rice! Enjoy!!
  • Tell us what you think