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Chicken Satay
Chicken Satay

Before you jump to Chicken Satay recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.

Eating healthy foods can make all the difference in the way we feel. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy types plays a role in a more wholesome feeling. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s hard to find healthier foods for treats between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack.

Healthy foods made from whole grains are great for a fast snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to chicken satay recipe. You can have chicken satay using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Satay:
  1. You need Chicken breast cut into long strips
  2. Get Garlic cloves
  3. Use piece of Ginger
  4. Take fresh red chilli
  5. Use Paprika
  6. Provide Soy sauce
  7. Take Brown Sugar
  8. Get Lemon juice
  9. Take Peanut butter
  10. Get Coconut milk
  11. Provide coconut oil
  12. Use Salt
  13. You need satay sticks
  14. Use For relish:
  15. Get cucumber
  16. Get small onion
  17. Get vinegar
  18. Prepare sugar
Instructions to make Chicken Satay:
  1. Wash and clean the chicken breast and cut it into long strips. I have used chicken breast here, but you can use chicken thigh as well. Try to cut uniform strips to cook them evenly.
  2. Start making the marinade. Crush garlic, ginger and red chilli in a mortar pestle or a mixer grinder. Put it in the bowl you will marinade the chicken in.
  3. Now to the ginger garlic mixture add soy sauce, paprika, peanut butter, lime juice, salt, coconut milk, brown sugar, oil and mix everything well.
  4. Add chicken strips, coat it well in the marinade and keep it aside. I would suggest to keep it overnight in the fridge for best flavor, however if you do not have enough time try to keep it for at least an hour.
  5. If you are using the bamboo sticks, ensure you soak them in water for at least 30 mins before using them.
  6. Once the chicken is marinated, thread the chicken strips on the soaked satay sticks.
  7. Heat oil in a pan. Add strips to the pan and let it sizzle. If your strips are too thick, cover them and cook till 95% done. Later cook them on full flame and uncovered to get that caramelisation and char on it. Once done, remove it to the serving platter. Garnish with fresh coriander.
  8. Chicken satay is generally served with a cucumber relish and peanut sauce. For relish chop the cucumber and onion. Take vinegar and sugar in a pan. Boil it till the sugar is dissolved. Add salt as per taste.
  9. Pour this vinegar sugar mixture in the cucumber onion bowl and your relish is ready. You can add sliced fresh red chilli and coriander to garnish. Serve it with your chicken satay.
  10. Notes: 1) You can increase or decrease ginger, garlic, paprika as per your taste-buds. We prefer less spicy. 2) You can use smooth or crunchy peanut butter. 3) I have used coconut oil, you can use regular oil as well but not mustard oil. 4) You can thread the chicken before party and store it in the fridge. Once guests arrive grill and serve hot. 5) Use red chilli carefully, mine was not much spicy. 6) I have used a store bought peanut sauce here, will soon try and upload a recipe too.

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