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Cory Walby- CHICKEN SATAY WITH KILLER PEANUT SAUCE

Ingredients

Chicken Marinade

10 Chicken Thighs ( normally works out to 1 Thigh per skewer ) - cut into roughly 1” pieces.

1/2 cup Water

1/2 cup Soy Sauce

2 tbsp Sugar

6 Garlic cloves — Minced

Peanut Sauce

1 cup Peanut Butter

1/4 cup Rice Vinegar

1/2 cup Soy Sauce

4 tbsp Honey

1 tsp Fish Sauce

2 tsp Fresh Grated Ginger

4 Garlic cloves - Grated

1/2 tsp Chili Flakes

1 Can (Mini Can so I think it’s 161ml) Full Fat Coconut Milk

 

Let’s Begin

  1. Begin with soaking your skewers. Get them into the water while your chicken is marinating. Now, in a larger-ish bowl, mix together the marinade ingredients. Add the chicken and stir around well. Marinate for 1 hour, but best over night if you can. Trust me!!

  2. Once Marinating time is up, remove skewers from water and begin to take the chicken and skewer with.. the skewer… you get the idea. The Skewer should roughly be 3/4 full. Place on a tray or plate that can be covered, or get ready to cook right away!

  3. Let’s get on with the Peanut Sauce. Add it all to a small pot. Heat through and mix with a whisk. Done. That was easy!

  4. Heat whatever you are cooking the chicken with. I like the BBQ Grill for this. The char marks and the actual char really add to it. Something about street food that gets me… anyway… Cook the chicken on a smokin hot grill. should be a few minutes per side. Careful not to burn the skewers too much. Keep an eye on it.

  5. Serve with the Peanut Sauce, Limes, Cilantro, Chopped Peanuts… and beers… You’re going to love it!!

 

Enjoy!!

 

Credit - Cory Walby - Bokashi Steel Pro Team Chef

Instagram - @saturday_night_test_kitchen

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