Chicken Satay with Peanut Sauce

About This Recipe

These Thai-inspired chicken satay skewers deliver serious protein along with incredible flavour — tender strips of chicken marinated in coconut milk, lemongrass, and turmeric, then grilled until lightly charred and served with a rich, creamy peanut sauce for dipping. Perfect for meal prep, post-workout refuelling, or as an impressive yet healthy dinner party starter.

Ingredients

Serves 3

• 500 gchicken breast, sliced into strips
• 100 mlcoconut milk
• 1 tbspsoy sauce
• 1 tspground turmeric
• 1 stalklemongrass, finely chopped
• 80 gsmooth peanut butter
• 2 tbspsweet chilli sauce
• 1 tbsplime juice
• 1 tbspfish sauce
• 1 clovegarlic, minced

Instructions

1. 1

   Marinate the chicken

   Mix coconut milk, soy sauce, turmeric, and lemongrass. Add chicken strips and marinate for at least 30 minutes. Thread onto soaked wooden skewers.

2. 2

   Make the peanut sauce

   In a small saucepan, gently heat peanut butter with sweet chilli sauce, lime juice, fish sauce, garlic, and 2-3 tablespoons of water. Stir until smooth and warmed through. Adjust consistency with more water if needed.

3. 3

   Grill the skewers

   Heat a griddle pan or barbecue to high. Grill the skewers for 3-4 minutes per side until charred and cooked through.

4. 4

   Serve

   Arrange skewers on a platter. Serve the peanut dipping sauce on the side, with lime wedges and sliced cucumber.

Variations

• •

  Use prawns or tofu instead of chicken for different protein options.

• •

  Add a tablespoon of sriracha to the peanut sauce for extra heat.

Storage

Refrigerate cooked skewers up to 3 days. Peanut sauce keeps up to 5 days. Reheat skewers in a hot pan or oven.