Chicken Satay Recipe


This Thai chicken dish is popular with kids. Chicken with ginger and coriander seeds adds a big boost of flavour alongside with sweet and spicy peanut sauce.

Yield: 4 servings

Total Time Taken: 35 minutes


1½ pounds chicken thighs

2 red chilli peppers, finely chopped

1 teaspoon minced garlic

1 tablespoon minced ginger, divided

½ teaspoon salt

1 tablespoon coriander seeds

1 teaspoon turmeric powder

3 tablespoons coconut oil

3 1⁄3 tablespoons soy sauce

1 2⁄3 cups coconut milk, full-fat

6 tablespoons peanut butter


  1. In a small bowl stir together ginger, coriander seeds, and turmeric until combined.
  2. Rinse chicken, pat dry, cut into bite-size pieces and place in a bowl and then add prepared ginger mixture. Toss to coat well and let marinate for 10 minutes.
  3. In the meantime, prepare satay sauce. Place a medium-sized saucepan over low heat, add soy sauce, coconut milk, peanut butter, red chilli pepper and garlic and whisk until combined.
  4. Simmer sauce for 10 minutes until sauce reaches desired thickness and then remove the pan from the heat, keep warm. 
  5. Place a large non-stick frying pan over low heat and add the marinated chicken. Sprinkle with salt and fry for 5-8 minutes or until chicken is cooked through.
  6. Transfer cooked the chicken to a serving plate and serve with prepared satay sauce.

Nutritional Information Per Serving: 250 Cal, 10 g total fat (4 g sat. fat), 0 mg chol., 240 mg sodium, 7 g carb., 1 g fiber, 30 g protein.

Chicken Satay


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