How to Make Chicken Satay

This is an article from NF Rebel Chef, Noel.

Raise your hand if you’ve ever get inspired to cook (or eat) by a work of fiction.

Maybe you’re revisiting those Redwall books after ten years or more, and you come to a chapter dedicated to a feast. Or maybe you get to book 3 of Harry Potter and it’s not even cold outside, but darn it, you’re pining over a hot mug of Butterbeer. Oh yeah. We’ve all been there.

Recipes on Nerd Fitness are often inspired by travel or favorite foods re-imagined as paleo dishes.

Today’s recipe doesn’t come from a great work of fiction or a chapter in a novel about a feast… it comes from a memory of one line in a ridiculous television show and an old love for a sauce that I just can’t have any more… not because I’m a hard core paleo person, but because I developed a peanut allergy in my 20’s.

This one goes out to all you people who love ridiculous television and also to those of us who cannot eat peanuts. For those of you who don’t give a crap about TV and can eat peanut butter, just consider this a cooking adventure on easy mode.

DANNY_CHIAM_Satay

Now, if you don’t know what Chicken Satay is, it’s a Southeast Asian dish made of marinated pieces of chicken that are skewered, barbecued, and served with a dipping sauce (usually a tasty peanut concoction).

This recipe is about as complex as the Fajitas we made last time. We’re going to cut up some chicken and veggies and then mix a few ingredients together for our tasty sauce. After our chicken marinates, we’ll put our chicken on sticks (if you want), or just toss it in a pan to cook and enjoy!

Sound like something you can manage? Heck yeah it does. Let’s get at it!

Ingredients:

For the chicken:

  • 1 lb (.45Kg) chicken or meat of your choice. I usually prefer chicken breast, but thighs work great too.
  • Juice from 1 lime (approx. 2 Tbsp or 30mL)
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) curry powder
  • 1/4 (1 mL) tsp salt

For the sauce:

Chicken_Satay_01

  • Juice from 1 lime (approx. 2 Tbsp or 30mL)
  • 2 cloves garlic, minced
  • 1/2 cup (120 mL) coconut milk from a can or box (none of that pretend milk in the dairy aisle)
  • 1/2 cup (120 mL) cashew or almond butter (or, for you traditional non-paleo or non-allergic folks, peanut butter)
  • 1/2 Tbsp (15 mL) coconut aminos (paleo) or soy sauce (if not paleo)
  • 2 tsp (10mL) red curry paste or Sriracha sauce – For the red curry paste, Thai Kitchen is an easy and fairly cheap brand to find. If you’ve made our Thai Pineapple Coconut Curry recently, you might have some left over! It’s the same stuff. If you prefer Sriracha, Michelle over at Nom Nom Paleo has a great recipe for a paleo version of this favorite spicy sauce! As always, if you’re a fan of spicier dishes, you can add both of these or more of them to your sauce to turn up the heat.

For veggie skewers: use your favorite grilling veggies. Mine are…

Chicken_Satay_02

  • 1 zucchini sliced into medallions
  • 1 yellow squash sliced into medallions
  • 1/2 red onion cut into large chunks
  • 1 bell pepper cut into 8ths
  • 6 whole button mushrooms, halved
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5mL) salt

Equipment:

  • tongs
  • cutting board
  • knife
  • 2 mixing bowls
  • skewers (if you’re skewering your food)

*Note: If you don’t have skewers or a grill, don’t sweat it! You can still make this recipe in the oven or in a pan on the stove top.

  • If you’re making it in the oven, follow the cooking directions from step 2 and 3 here.
  • If you’re making it on the stove top, follow the cooking directions from here.

Instructions:

1. Combine lime juice, curry powder, olive oil, and salt in one of your mixing bowls. Mix it up with a fork and set aside.

Chicken_Satay_07

2. Grab your chicken, knife, and your cutting board. Cut those bits of chicken into one or two bites big in size (about 2in by 2in chunks). You don’t have to be 100% accurate with the measurements here.

Chicken_Satay_09

3. Place the cut-up chicken in the sauce you made a little earlier, and mix it up to coat the chicken with the sauce. Don’t be shy!

Chicken_Satay_10

4. Wash the chicken muck off of your hands, and set that bowl in the fridge. Cover it with something to prevent disaster (like a stick of butter falling into it next time you open the fridge).

5. IMPORTANT: Wash your knife and cutting board with hot soapy water or grab new ones.

Also If you’re using wooden or bamboo skewers, now is a great time to soak those in water so they don’t burn. Grab a shallow dish, pan, or whatever will fit your sticks, put some tap water in it, and place your sticks in the water. Move on with your life.

Chicken_Satay_03

6. Cut your veggies so that they’re easy to put on skewers. Need a reminder of how to cut something? Kapow!. And more skewering tips here.

Chicken_Satay_15

7. Toss your veggies into another mixing bowl (or a soup pot if you don’t have another big bowl – it is okay to improvise) with olive oil and salt. Mix them around to coat and set aside.

Chicken_Satay_17

8. Now for the final preparation piece: the sauce! If you haven’t yet, mince your garlic cloves.

Chicken_Satay_20

9. Grab yet another bowl (a cereal bowl sized one is fine this time) and mix together your coconut milk, cashew butter, lime, minced garlic, coconut aminos, and curry paste or sriracha.

Chicken_Satay_24

If it all mixes well, great! Mix it up with a fork and set it in the fridge (you should probably cover this one too). If it’s not mixing well (i.e. if your coconut milk is a little cold and therefore won’t incorporate into the sauce), you’ll want to put all your ingredients on the stove and heat them up until they mix together. Then you can transfer it to a bowl and stick it in the fridge.

Chicken_Satay_23

10. Light your grill, or if you’re not in the grillin’ mood, start heating up your pan or pre-heating your oven.

11. Pull your chicken out of the fridge. It’s time to skewer! Skewer all your chicken together on their own sticks and skewer veggies together on separate sticks.

Chicken_Satay_27

Five to six pieces of chicken together should be good (depending on the length of your skewers). Or you can alternate chicken and veggies on the sticks. Whatever. Take those beautiful suckas out to the grill and place them on the heat.

Chicken_Satay_29

If you’re cooking in the oven, check out steps 2 and 3 here.

If you’re cooking on a stovetop, do this.

12. Cook your chicken skewers on the grill with the lid closed for approximately 10 minutes. Crack open a beer, a coconut La Croix (oh yeah, I went there), or pour yourself a glass of ice water with lemon. So fresh!

13. After 10 minutes has passed, it’s time to flip your skewers! Flip them, close the grill, and wait for another 10 minutes. To check if the chicken is done, you can test it with a food thermometer or take one of the skewers off the grill and cut open to make sure it’s no longer pink inside. I know, this isn’t a pretty way to do it, but you gotta do what you gotta do to stay foodborne illness free.

Chicken_Satay_31

14. When your food is cooked, remove it from the grill. Take your sauce out of the fridge, mix it up, and serve! You can drizzle the sauce on top of the skewers or dip them. Serve along side cauliflower (or regular) rice.

15. Pat yourself on the back because you rock.

Chicken_Satay_33

Done like dinner!

There you have it. A fairly simple chicken and veggie dish with a tasty sauce that you can make for one or many people. Almost everyone loves kabobs, and they’re easy to make. Chop up your ingredients, let them soak in a marinade for a few minutes, mix together an easy sauce, cook, and dip.

The sauce will keep in the fridge for approximately 2 weeks. Pour it in a jar and stick it in the fridge when you’re done eating. If you’re one of those people who meal preps or thinks ahead, you can make this sauce ahead of time for the week and put it on just about anything you want.

paleopolice

If you choose to make this sauce with peanut butter instead of almond or cashew butter, I won’t judge you. Peanut butter is WAY less expensive than other nut butters (but, not Paleo).

Any fictional feasts you want to recreate?

Have you ever tried to make a food or drink inspired by a story? How did it turn out?

Let us know in the comments!

-Noel

###

Scott Smith: Late Night Sweet Tooth, DANNY CHIAM: Satay

 

How to Make Chicken Satay
Author: 
Recipe type: Lunch, Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 lb (.45Kg) chicken or meat of your choice. I usually prefer chicken breast, but thighs work great too.
  • Juice from 1 lime (approx. 2 Tbsp or 30mL)
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) curry powder
  • ¼ (1 mL) tsp salt
  • Juice from 1 lime (approx. 2 Tbsp or 30mL)
  • 2 cloves garlic, minced
  • ½ cup (120 mL) coconut milk from a can or box (none of that pretend milk in the dairy aisle)
  • ½ cup (120 mL) cashew or almond butter (or, for you traditional non-paleo or non-allergic folks, peanut butter)
  • ½ Tbsp (15 mL) coconut aminos (paleo) or soy sauce (if not paleo)
  • 2 tsp (10mL) red curry paste or Sriracha sauce – For the red curry paste, Thai Kitchen is an easy and fairly cheap brand to find. If you’ve made our Thai Pineapple Coconut Curry recently, you might have some left over! It’s the same stuff. If you prefer Sriracha, Michelle over at Nom Nom Paleo has a great recipe for a paleo version of this favorite spicy sauce! As always, if you’re a fan of spicier dishes, you can add both of these or more of them to your sauce to turn up the heat.
  • 1 zucchini sliced into medallions
  • 1 yellow squash sliced into medallions
  • ½ red onion cut into large chunks
  • 1 bell pepper cut into 8ths
  • 6 whole button mushrooms, halved
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5mL) salt
Instructions
  1. Combine lime juice, curry powder, olive oil, and salt in one of your mixing bowls. Mix it up with a fork and set aside.
  2. Grab your chicken, knife, and your cutting board. Cut those bits of chicken into one or two bites big in size (about 2in by 2in chunks). You don’t have to be 100% accurate with the measurements here.
  3. Place the cut-up chicken in the sauce you made a little earlier, and mix it up to coat the chicken with the sauce. Don’t be shy!
  4. Wash the chicken muck off of your hands, and set that bowl in the fridge. Cover it with something to prevent disaster (like a stick of butter falling into it next time you open the fridge).
  5. IMPORTANT: Wash your knife and cutting board with hot soapy water or grab new ones. Also If you’re using wooden or bamboo skewers, now is a great time to soak those in water so they don’t burn. Grab a shallow dish, pan, or whatever will fit your sticks, put some tap water in it, and place your sticks in the water. Move on with your life.
  6. Cut your veggies so that they’re easy to put on skewers. Need a reminder of how to cut something? Kapow!. And more skewering tips here.
  7. Toss your veggies into another mixing bowl (or a soup pot if you don’t have another big bowl – it is okay to improvise) with olive oil and salt. Mix them around to coat and set aside.
  8. Now for the final preparation piece: the sauce! If you haven’t yet, mince your garlic cloves.
  9. Grab yet another bowl (a cereal bowl sized one is fine this time) and mix together your coconut milk, cashew butter, lime, minced garlic, coconut aminos, and curry paste or sriracha.
  10. Light your grill, or if you’re not in the grillin’ mood, start heating up your pan or pre-heating your oven.
  11. Pull your chicken out of the fridge. It’s time to skewer! Skewer all your chicken together on their own sticks and skewer veggies together on separate sticks.
  12. Five to six pieces of chicken together should be good (depending on the length of your skewers). Or you can alternate chicken and veggies on the sticks. Whatever. Take those beautiful suckas out to the grill and place them on the heat.
  13. Cook your chicken skewers on the grill with the lid closed for approximately 10 minutes. Crack open a beer, a coconut La Croix (oh yeah, I went there), or pour yourself a glass of ice water with lemon. So fresh!
  14. After 10 minutes has passed, it’s time to flip your skewers! Flip them, close the grill, and wait for another 10 minutes. To check if the chicken is done, you can test it with a food thermometer or take one of the skewers off the grill and cut open to make sure it’s no longer pink inside. I know, this isn’t a pretty way to do it, but you gotta do what you gotta do to stay foodborne illness free.
  15. When your food is cooked, remove it from the grill. Take your sauce out of the fridge, mix it up, and serve! You can drizzle the sauce on top of the skewers or dip them. Serve along side cauliflower (or regular) rice.

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  • Kyle J

    Oh snap, I just decided what I’m having for dinner Friday night…I need to go shopping.

  • Noel

    Nom nom nom! Enjoy the recipe! Hope it turns out well!

  • Brianne

    I literally almost cried seeing this! I too developed a peanut allergy in my late 20s but had eaten satay while traveling in Indonesia. I am so excited to try this recipe. Thank you!!!

  • Jamie

    Step 9. Coconut amigos. Best typo ever!

  • http://www.catholicseminarian.com/ Cassidy S

    Just grilled up a batch for dinner – it’s outstanding! Definitely try it.

  • Dwi

    I’m from Indonesia, and you better believe that sate ayam aka chicken satay is life 😄

  • VickiKate

    Just had these for dinner! Switched out the curry powder for more red curry paste and Om NomNomNom! So simple but sooo tasty!

  • Noel

    High fives to my peanut allergy having allies! Hope you enjoy the recipe!

  • Noel

    Good news! Autocorrect has come to computers! That was a total contribution by my computer’s autocorrect function. Curse it! Anyway, I think I fixed that typo now. 🙂

  • Noel

    Nice! Glad you enjoyed it!!

  • Jamie

    I mean, I love coconut so I’d love to find some coconut amigos out there 😉

  • Kyle Mikami

    This recipe was sooooo simple yet so amazing! This was a healthy dinner that i wouldn’t mind eating everyday. Thanks for the recipe!

  • Bekka H

    I’ve been wondering how to make this at home! Ty ty ty. Also Mel Joulwan has an excellent peanut sauce paleo makeover (paleover?) called Sunshine Sauce if you wanna check that out. As to the story food… My sister and her friend were obsessed with Redwall all through grade school and had a Redwall feast for our families, complete with flower cake, “cordial” (it was juice, the oldest of us was 10), honey roasted “acorns” (almonds), skilly ‘n’ duff, and a duo chamber music concert. It was bomb.com and we later put on an Alice in Wonderland-themed dinner/costume party in high school with tiny cakes and mushroom quiches. (I was the judgmental smoking caterpillar and wiggled around the shindig in a sleeping bag. Core workout!)

  • Lisanne

    At first I thought the title was “How to Make a Chicken Stay” lol

    Step 1: Make the chicken feel welcome
    Step 2: Establish a bond

  • http://mmfitstrong.com Milo

    Looks great, going to have to try it out!

  • http://thefastmetabolismdietcommunity.com Roxanne Mosby

    I have a grill party for my birthday tomorrow, so I decided I am going to do this!

  • gunogan

    I liked the article, thank you
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    I liked the article, thank you
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  • Dad’s Gym

    Love the step by step instructions with pics. Quality!
    dadsgym.com – fitness, nutrition & motivation for busy dads.

  • Will

    You had me at Redwall.

  • Nadia Woodhouse

    Hi all! I live in Indonesia, where chicken satay is king. An even easier sauce is: mix minced garlic, peanut butter (or other nut butter if you’re paleo) with sweet soy sauce (kecap manis) and sesame oil, to taste. I usually use a tablespoon of each, then mix in a couple extra sloshes of kecap manis if it needs that extra kick. So good!

  • KariVery

    That is so cool! Wish I would’ve been your friend as a kid!

  • https://www.bladeflex.com/ Flex

    mmm yum, going to try that one out! That one picture looks like it could be a market in Thailand, i was fortunate to go a few months back. I might actually surprise the gf and make it for her since she is the one who is from there, although i will be heavily scrutinized if it doesnt turn out haha.

  • Kristen Rold

    I cannot wait to try out this dish!!! I just decided to be paleo a couple days ago and am loving these new doors that are opening up for me. Fun things like this make giving up breads and sugars much easier.