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Mixed Satays With Peanut Sauce

Published Monday, 25 June, 2018 by charlotte mason

One of my favorite recipes, bringing from the student campus / Serves: 4


  • 1 shallot finely chopped
  • 2 red chillies deseeded and chopped
  • 3 tbsp light soy sauce
  • 1 tbsp muscovado or brown sugar
  • 1 tsp red curry paste
  • 1 lime juice only
  • 150 g boneless skinless chicken breast
  • 150 g sirloin steak
  • 150 g pork tenderloin peanut Sauce
  • 1 tbsp vegetable or peanut oil
  • 1 clove(s) garlic finely crushed
  • 1 tsp lemon grass finely chopped
  • 1 red chilli deseeded and finely chopped
  • 5 tbsp crunchy peanut butter
  • 150 ml coconut milk
  • 1 tsp muscovado or brown sugar


Soak 12 bamboo skewers in cold water for 30 minutes. Heat the olive oil in a small frying pan and cook the shallot and chilli for 3-4 minutes until softened. Remove from the heat and add the soy sauce, sugar, lime juice and curry paste. Put aside to cool.

Cut the chicken, sirloin steak and pork tenderloin each into 4 strips. Put into a non-metallic bowl and pour over the marinade. Toss well and marinate covered for 1 hour at room temperature.

Making the peanut butter sauce:

Heat the oil in a saucepan and cook the chilli, garlic and lemon grass for 2 minutes until softened. Add peanut butter, coconut milk, lime juice and sugar; simmer gently for 2-8 minutes until thickened and chilli powder to taste. Be careful with the heat as it separates the sauce very easily. Keep warm.

Remove the strips of chicken and meat from the marinade and thread onto the skewers. Discard marinate. Grill on a barbecue over direct high heat for 6-8 minutes on both sides, turning once. Serve with the warm peanut sauce.

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