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Chicken Satay with Peanut Sauce

  • Prep Time
    30mins, plus marinade time
  • Cook Time
  • Total Time
    1 hour

This dish just takes us right back to Thailand where we would happily order these every mealtime, lunch or dinner!

Serves: 4

For the chicken satay
  • 3 chicken breasts

  • 200ml coconut milk

  • 1tbsp dark soy sauce

  • 1tsp fish sauce

  • 1tsp curry powder

  • 1/2tsp turmeric

  • 2 garlic cloves, crushed

  • 1” piece of ginger, grated

  • Wooden skewers

For the peanut sauce
  • 200ml coconut milk

  • 4tbsp peanut butter

  • 1tbsp dark soy sauce

  • 2tsp fish sauce

  • 1tbsp brown sugar

  • 1/2tsp chilli flakes

  • 1/2 tsp coriander

  • Juice of 1 lime

  • Mix all of the satay marinade ingredients together

  • Slice the chicken breast lengthways, around 1” thick then add to the marinade

  • Marinade for up to 4 hours

  • To make the peanut sauce, add the coconut milk, soy sauce and fish sauce to a saucepan on medium heat

  • Once its hot, add in the remainder of the ingredients apart from the lime

  • Simmer until it’s a nice thick consistency then remove from the heat and squeeze in the lime.

  • Taste for balance and adjust if needed with the sugar, lime and fish sauce

  • Thread the chicken on to the skewers, so the skewer goes right through the middle of the chicken lengthways

  • Grill over hot coals (or under your kitchen grill) until nicely browned and the chicken has an internal temperature of 73c

  • Serve with the peanut sauce. Garnish with chopped nuts & coriander

Smokin elkRecipe Courtesy of The Smokin Elk

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