🍢 Chicken satay

Name: Chicken satay
Total time: 90 min
Yield: 4
Cuisine: Southeast Asia · Indonesia and Malaysia
Ingredients: 600 g boneless chicken thighs, cut into 2–3 cm cubes; 1 tsp ground turmeric; 1 lemongrass stalk, finely chopped; 2 garlic cloves, crushed; 100 ml coconut milk; 1 tsp sugar, salt; 150 g ready peanut sauce; 1 tbsp vegetable oil for brushing

Origin: Southeast Asia · Indonesia and Malaysia

378kcal

per serving · 180 g

210kcal

per 100 g

29 gProtein16 g / 100 g

22 gFat12 g / 100 g

14 gCarbs8 g / 100 g

Satay is skewered meat, here chicken, marinated in turmeric and lemongrass and grilled over charcoal until smoky and lightly charred. The skewers are small, so several make a portion. They are served with a thick, sweet and savoury peanut sauce enriched with coconut milk, as a snack, starter or street-food meal.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein16 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

Contains (in a typical recipe):

⚠ Peanuts ⚠ Soy

What it is made of

chickenpeanut saucecoconut milkturmericlemongrass

Recipe

4 servings90 min

Ingredients

600 g boneless chicken thighs, cut into 2–3 cm cubes
1 tsp ground turmeric
1 lemongrass stalk, finely chopped
2 garlic cloves, crushed
100 ml coconut milk
1 tsp sugar, salt
150 g ready peanut sauce
1 tbsp vegetable oil for brushing

Method

Mix the turmeric, lemongrass, garlic, sugar, salt and half the coconut milk, toss with the meat and marinate for at least 1 hour.
Soak bamboo skewers in water for 20 minutes, then thread on the meat.
Grill over hot charcoal or under a hot grill for 8–10 minutes, turning and brushing with oil, until charred at the edges and cooked through.
Warm the peanut sauce with the remaining coconut milk until smooth.
Serve the skewers hot with the peanut sauce for dipping.

How to make it lighter

The peanut sauce is the richest part: spoon a small portion for dipping rather than pouring it over the skewers.
Use chicken breast or trim visible fat from the meat for a leaner skewer.
Pair the satay with sliced cucumber and onion instead of extra rice to keep the plate lighter.

History

Satay is most closely associated with Java in Indonesia, and it is often suggested that it developed in the 19th century under the influence of kebabs brought by Indian Muslim and Arab traders. It is now a beloved street food across Indonesia, Malaysia, Singapore and Thailand.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →