Chicken Satays

Chicken Satays

This is slightly healthier version of this Thai favourite.  I’m not saying you should eat 20 of them, but they are certainly healthier than takeaway or a commercially made satay sauce!

Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 small fresh red chillies, or 1/4 teaspoon sambel oelek/chilli paste
2 cloves crushed garlic
4 tablespoons soy sauce (standard, GF or salt reduced - your choice)
2 tablespoons brown sugar (OR stevia to reduce calories)
2 tablespoons water
2 tablespoons oil of your choice (I prefer virgin olive)
750 grams chicken breast fillets (healthier cut of chicken & by marinating it is deliciously moist)
Bamboo or metal skewers
Cooking spray of your choice
1/3 cup finely diced onion
1 teaspoon crushed garlic
1/4 cup crunchy peanut butter
1 tablespoon soy sauce
1 teaspoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/4 teaspoon chilli powder (optional but worthwhile)
3/4 cup evaporated milk, coconut flavoured (OR plain with 1/2 - 1 teaspoon coconut essence)
2 teaspoons cornflour


  2. Cut chicken into similar sized strips or cubes.
  3. Mix all other marinade ingredients together and toss chicken in mix.
  4. Refridgerate overnite.
  5. If using bamboo skewers soak in water for an hour before threading chicken (otherwise they will likely burn)
    1. Thread onto skewers & BBQ/grill until cooked through - there's nothing like a BBQ char on satay chicken.
    2. Serve with basmati rice, side salad & satay sauce.
    4. Coat a small saucepan with cooking spray/oil and saute garlic and onion for 2 minutes
    5. Mix cornflour into evaporated milk until combined
    6. Add all other ingredients combining well, and whisk/stir while bring slowly to the boil
    7. If mixture is too thick add a little water until consistency you desire is achieved
    8. Pour over chicken satay sticks