This chicken satay recipe packs a punch with a dipping sauce that is literally finger-licking good! Served with rice noodles in a flavorful sauce, this is sure to be a hit with you and your family.
It is officially Thanksgiving season as my Instagram and social media feeds keep reminding me, with tantalizing images of sides, mains and desserts. To those celebrating, I have one question – what will it take for a dinner invite for one family of three? Happy Thanksgiving to all those celebrating!
I on the other hand, can just stare wistfully at my screen as social media throws at me temptation from all corners of the ‘intrawebs’. I did however, make this delicious and ridiculously easy chicken satay this last weekend, and though it ain’t no turkey dinner, it did make this family of three very, very happy indeed.
I took inspiration from everyone’s favorite television chef, Jamie Oliver (of course he’s your favorite television chef, you can’t deny that!). Jamie’s recipe for chicken satay calls for the zest of 2 whole limes and the juice of 1. I think the amount of lime used is really what makes the difference to the marinade and sauce in this recipe. It gives it a beautiful, zesty spin that I love.
Do not be put off by the number of ingredients that go into the marinade and sauce. Some of these (fish sauce, for example) may not be pantry staples for many, but that shouldn’t deter you. I have made chicken satay without fish sauce before and I barely missed it. This meal came together in under 30 minutes for me, from prep to plating up. Prepping for the sauce was a bit of a pain, to be honest, and if you’d like to make this for lunch one day, I would strongly advise you to make the sauce a day before. Make double the amount of sauce and refrigerate the sauce for a week, to make this meal twice a week. I guarantee you, this is one meal will not tire of!
For more 30-minute meal ideas, take a look at the following recipes:
- 400 grams Chicken breast (skinless)
- Bamboo or metal skewers
- To make the marinade:
- ⅓ cup chopped coriander leaves and stalks
- 2 garlic cloves
- 1″ piece of ginger
- ½ red chili
- 1 red onion, chopped
- ½ teaspoon turmeric powder
- Juice and zest of 1 lime
- 1 teaspoon soy sauce (use a reduced-salt version)
- ½ teaspoon fish sauce (optional)
- ½ teaspoon sugar
- 3 heaped teaspoons peanut butter (I used crunchy PB, but creamy PB is also fine)
- 1 teaspoon olive oil
- Salt to season
- For the rice noodles:
- 1 packet rice noodles
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- ⅓ cup honey
- 1 teaspoon soy sauce
- 1 minced garlic
- 1 teaspoon rice vinegar
- Salt to season
- For the dipping sauce:
- 1 teaspoon peanut butter
- 1 teaspoon coconut milk
- Marinade left over after marinating the chicken (approximately ⅓ of the marinade will be used for the marination)
- Preheat the oven to 200 C, and on the stove-top, heat up a pan with water to cook the noodles.
- Soak bamboo skewers (if using) in cold water. This prevents them from burning while they bake in the oven.
- In a food processor or blender, blend all the ingredients listed under 'marinade'.
- Skewer strips of chicken breast on the skewers and marinate them. You will need just about ⅓ rd of the marinade for this.
- Transfer the chicken skewers to the oven and let them grill them at 200 C for 15- 17 minutes, flipping it over once in between.
- Cook the rice noodles as per the instructions on the pack. As soon as they are done, let them cool in cold water to stop cooking.
- Now, prepare the seasoning for the rice noodles.
- Heat a saucepan on high heat, add sesame oil, sesame seeds and heat for a minute.
- Lower the heat and add the honey, soy sauce and minced garlic.
- Let this cook for a couple of minutes, then add the rice vinegar and give it a good stir.
- Add the noodles to pan and toss it to coat the noodles well.
- Add salt to season.
- Prepare the dipping sauce by adding the leftover marinade to a mixing bowl, together with the coconut milk and peanut butter. Whisk it together and serve in a bowl.
- Plate up the noodles, top with with chicken skewers and dipping sauce.
When skewering the strips of chicken on the skewers, here's a tip that I picked up from Jamie Oliver's show: lay the chicken breast side by side, flat on the counter. Insert the skewers perpendicularly into the breasts such that each skewer goes into all the breast pieces. Then slice the pieces, in order to have uniformly-sized chicken pieces on the skewers. Then, score the skewered pieces so that they cook evenly and the marinade is better absorbed.
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