Chicken Satay Skewers

Chicken Satay Recipe


  • 4 garlic cloves
  • 1 lime
  • Thumb sized piece of ginger
  • 3 tbsp crunchy peanut butter
  • 1 tbsp honey
  • 1 tbsp sauce sauce
  • 1 tbsp medium curry powder
  • 2 chicken breasts
  • 1 tin coconut milk


1. In a bowl grate the ginger, mince the garlic and zest the lime. ⁠
2. To the bowl add crunchy peanut butter, juice of half a lime, honey, soy sauce, medium curry powder and mix. ⁠
3. Cut the chicken breasts into strips and flatten with a rolling pin between two pieces of cling film. 
4. Use 1/3 of the satay sauce made to marinate the chicken for at least 2 hours in the fridge.⁠
5. In a pan, combine the remaining 2/3 of the satay sauce mix with a tin of coconut milk. Bring to the simmer.⁠
6. Once the sauce has thickened take it off the heat.⁠
7. Meanwhile, skewer the marinated chicken in a 's' shape.⁠
8. Heat up the teppanyaki griddle on high and griddle the chicken for 5 mins on each side. ⁠
9. Serve with the satay sauce.