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Chicken Skewers with a creamy Satay Sauce ✨

Updated: Feb 11, 2021

How are we all? It’s been a funny old week hasn’t it! It’s definitely messed with my inner calm and I’ve been feeling very meh the past few days and food (& wine) is my only pick me up! Nothing changes really lockdown or not...🤷‍♀️ Today’s recipe on @bbcoxford with @itsmeadamball is a real treat and a great alternative to a Chinese takeaway if you can’t get hold of one. I borrowed it from the lovely @annasfamilykitchen but it will be reappearing forevermore as it was a real hit with my family.

Chicken Skewers with a creamy Satay Sauce ✨


3 chicken breasts / pack of mini fillets

For Chicken Marinade

2 tbsp soy sauce

1/2 tsp chilli flakes

2 garlic cloves crushed


1 tbsp brown sugar

For Satay Sauce

175 mls coconut milk

3 tbsp smooth peanut butter

1 tbsp curry powder

1 tbsp soy sauce

1 tsp honey

Half a lime

Start by cutting chicken into thin strips if needed. Combine the marinade ingredients, cover the chicken and leave to marinade as long as you can.

Thread the chicken onto skewers and bake in the oven for 10 mins on 170.

While that’s cooking... For the satay sauce, mix the soy, chilli, garlic, oil & sugar together in a pan. Then add in the coconut milk and simmer on low for 5 minutes. If it’s too thick add a little bit more water, or coconut milk.

You can have this as a snack or with rice or noodles as a meal. Squeeze a little lime on top and if you’re anything like me you’ll be licking the plate clean as the sauce is so good; creamy but with a lovely nuttiness and a hit of curry spice 🌶


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