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Chicken satay

  • Marinade
    • 2 T Crunchy Peanut Butter
    • 1 1/2 T Soy Sauce
    • 1 T Lime Juice or Rice Wine Vinegar
    • 1 T Sweet Chili Sauce
    • 1 t Honey
    • 1 t Hot Sauce
    • 1 t Sesame Oil
    • 1 Garlic Clove, minced
    • 1 t Ginger, grated
    • 1 t Curry Powder
    • 1 t Dried Turmeric Root, ground
    • 1/4 t Cumin Seed, ground
    • 1/4 t Coriander Seed, ground
  • 400 g Raw Chicken Breast, sliced into thick strips
  • 200 g Dry Jasmine Rice, cooked
  • Scallions, finely chopped
  • Red Cabbage, finely sliced
  • Carrot, finely julienned
  • Fresh Coriander Leaves, finely chopped
  • Cucumber, julienned (optional)
  • Bell Pepper, julienned (optional)
  • For Garnishing
    • Sesame Seeds, toasted
    • Peanuts, shelled
    • Corn Kernels
  1. Mix marinade ingredients until homogenous. Set aside two tablespoons for dressing before putting chicken in.
  2. Marinate chicken for 1-24 hours.
  3. Preheat oven Heat oven to 200ºC (400ºF). Line a baking tray with foil.
  4. Bake chicken. Arrange chicken strips on the baking sheet, spaced apart. Bake 8-10 mins until cooked, but still juicy.
  5. Serve chicken alongside vegetables and rice. Garnish chicken with reserved marinade, corn kernels, peanuts, or sesame seeds.

  1. Buenfeld, Sara. "Chicken Satay Salad." BBC Good Eats. September 2015. ↩

  2. Buenfeld, Sara. "Nutty Chicken Satay Strips." BBC Good Eats. September 2017. ↩