Singapore Chicken Satay Skewers with Peanut Sauce
Singapore chicken satay is a super easy and versatile dish that even a child can make. Marinate, skewer and cook! Delicious, especially when the chicken satay skewers are served with the peanut dipping sauce.
This recipe was originally published on April 7, 2013.
There are some recipes we all make once, and never again.
As an Amazon Associate I earn from qualifying purchases.
It could be that it was just a bad recipe. Possibly, it didn’t turn out as it should have, or maybe it just wasn’t something we, our family or guests didn’t enjoy. There’s also the possibility that it was enjoyable, but for some reason, it just never made it onto our repertoire of dishes that we cycle through.
Then, there are the “keepers”. Those recipes which are immediate hits. Everyone raves, and something tells us that we will need to make double the next time. Case in point: Singapore chicken satay skewers.
What is Chicken Satay?
Satay is an Asian dish of marinated, skewered and grilled meat often served with peanut sauce. However, it’s not just chicken that’s used, but almost every kind of meat you can imagine, and sometimes even tofu.
I cannot tell you how many times I have made these chicken satay skewers. Sometimes, I just make it for dinner. Other times I’ve made it for a big celebration (like my husband’s 50th birthday party), or as appetizers for a small cocktail party.
If you’re ever lucky enough to have leftover chicken satay skewers, they’re great for lunch when placed in a pita with some peanut sauce, lettuce and/or cucumber. Of course, you want to remove the chicken from the skewers first. 😂
I found this Singapore chicken satay recipe in my Sunset Oriental Cookbook, which I’ve had for many years, and have slightly adapted it. I’m sharing it with you because I make it so often.
I honestly don’t know if this is an authentic chicken satay recipe because of the fact that I got the recipe from a cookbook. However, the other Asian recipes which I am more educated about, like the Korean recipes in this book are very authentic (my Korean friend even said so).
As is the case with many of my recipes, this chicken satay is super easy to make. The only part that takes a little time is skewering the chicken, and you can even skip that step if you want.
Singapore Chicken Satay Skewers
with Peanut Sauce
very slightly adapted from Sunset Oriental Cook Book. serves
FULL PRINTABLE RECIPE BELOW
Ingredients
- curry powder
- sugar
- olive oil
- soy sauce (or liquid aminos for gluten free)
- garlic, minced
- bonesless chicken (breast or thigh)
Special equipment: wooden or metal skewers, if serving as kebabs (see Amazon suggestions above)
Marinate the Chicken with Satay Sauce
In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
Next, add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
Make the Peanut Dipping Sauce for the Chicken
Ingredients
- peanut butter (no added sugar or preservatives) crunchy or smooth
- garlic
- brown sugar
- lemon juice, freshly squeezed if possible
- soy sauce
- crushed red pepper as desired (optional)
While the chicken is marination, in a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
Skewer and Grill the Chicken
Thread the marinated chicken onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won’t burn). I don’t know if you realized, but this is a really healthy recipe in addition to being over the top delicious!
These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6″ below the heating element.
Now cook until the chicken is ready (about 4 mins. each side.)
Finally, serve the chicken satay skewers with peanut sauce and watch them disappear!
Don’t miss another recipe or travel post, sign up for my free subscription below.
I think you’ll also love this Authentic Jamaican Jerk Chicken Recipe!
Singapore Chicken Satay with Peanut Sauce
Ingredients
- 1 Tbsp curry powder
- 1 Tbsp sugar
- ¼ cup light olive oil
- ¼ cup soy sauce (or liquid aminos for gluten free)
- 2 cloves garlic (minced)
- 1 ½ lbs boneless skinless chicken (breast or thigh cut into ¾" / 2 cm cubes or long strips)
Peanut Dipping Sauce:
- ½ cup water
- ⅓ cup natural peanut butter (no added sugar or preservatives, crunchy or smooth)
- 1 clove garlic (finely minced)
- 1 Tbsp brown sugar
- ¾ Tbsp lemon juice (freshly squeezed if possible)
- 1 tsp soy sauce
- ⅛ tsp crushed red pepper (optional, as desired)
Instructions
Marinate the chicken:
- In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
- Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
Make the peanut sauce:
- In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
Cook the chicken:
- When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
- These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6" below the heating element.
- I placed a little piece of foil over the center of the skewers.
- Cook until the chicken is ready (about 4 mins. each side.) Serve with Peanut Sauce and watch it disappear!
Notes
- Nutrition information is for the chicken satay WITH the peanut dipping sauce.
- This can be served in smaller portions as an appetizer.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Delicious, also made a vegetarian version with tofu for my daughter and she really enjoyed it too.
Glad to hear it works with tofu, too!
it’s really delicious..
thank you very much for sharing the recipe :)