Recipe | Chicken Satay

Treat yourself this weekend with this simple (yet delicious) chicken satay courtesy of The Giggling Squid

There are so many satay sauces out there. We make ours from scratch and it’s fairly complicated so here’s a slightly easier one that’s fun to make!  


  • 75g peanut butter
  • 1/2 tbsp soy
  • 1/2 tbsp honey
  • 1/2 tbsp fresh grated ginger
  • 1/2 crushed garlic clove
  • 1/2 tsp Thai fish sauce
  • 1/4 tbsp peanut oil
  • 75ml coconut milk
  • 1/2 a lime (juice)
  • 2 chicken breast sliced
  • Small wooden skewers
  • 1/4 cucumber (optional)
  • 1 shallot (optional)


  1. Blend all ingredients apart from coconut milk and lime. Add these in at the end (to taste) before pouring into 2 ramekins.
  2. Thread chicken onto satay sticks and place on an oiled hot plate. 2 mins on each side. Whilst this is cooking finely dice cucumber and shallot. Mix and pop into a ramekin. This makes a lovely little relish but is totally optional.
  3. Place satays on a plate. Add a drizzle of coconut milk over them if you wish. Serve with the dipping sauce (and relish if you gave it a whirl!)



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Grace Cain

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