Monday, November 7, 2011

Satay Chicken

RECIPE: Thai Satay Chicken

This is currently my favourite thing to eat!! I have also recently shared it with several groups of friends and family. This posting is for those who have been hounding me for the recipe and for those who want a super simple, incredible dish that is certain to impress every time.

I have taken to making the satay sauce for this dish and keeping it in the fridge to drizzle on eggs in the morning, braised cabbage at lunch, and fish at dinner.

Here is all you need:

can opener
1 tbsp measure
1 tsp measure
1/4 cup measure
1 litre or quart jar with a sealable lid
spice grinder if using whole spices

1/4 cup olive oil
1/4 cup soya sauce
1/4 cup brown sugar
2 tbsp turmeric
2 tbsp curry powder (garam masala, if you have it)
2 tsp ground coriander
2 tsp ground cumin
1 tsp salt
1 can coconut milk


> to keep in the fridge: pour all ingredients into a one litre (or quart) sealable jar, fasten on the lid, shake vigorously, and refrigerate until you are ready to use it

> for use right away, mix the ingredients in a glass bowl and chop or slice the raw chicken, fish, or beef into the sauce

> can marinate in the fridge for up to a day

chicken thigh sliced into five pieces

> pour onto a foil lined, rimmed cookie sheet and bake until the meat is fully cooked

> alternately, cook in a large pot on the stove top until the meat is fully cooked

You could simply heat the sauce on the stove top and pour in a can of lentils, chick peas, or beans for a healthy vegetarian option.

Serve over rice with steamed, roasted, or stir-fried veggies. AMAZING!!!


  1. hard to believe nobody has commented - insanely delicious and so easy!

  2. Heather - thank you!!! I think it is incredibly simple AND delicious as well! I was thinking about your comment about ridding the recipe of sugar and I think you could; a suitable replacement may be agave nectar, honey, maple syrup, or one large onion minced and slowly caramelized with a little butter. Enjoy!!