Chicken satay skewers

Chicken satay skewers

Half-Hour Hungries
30 mins
Cooking time
30 mins
Mark Roper

Satay is one of my favourite flavours ever! I recommend soaking your skewers before cooking to stop them from burning.


Quantity Ingredient
350g chicken breast fillets, cut into 2 cm cubes
2 tablespoons vegetable oil
1 small onion, very finely diced
1 garlic clove, finely grated
1 pinch chilli powder
100ml water
100g crunchy peanut butter
1/2 teaspoon lime juice
1 1/2 tablespoons finely grated palm sugar, or soft brown sugar
2 teaspoons tamari
1 teaspoon sea salt
1 x 2 cm piece ginger, finely grated
2 tablespoons vegetable oil, for frying


  1. Thread the chicken cubes onto the skewers. Place the skewers into a 30 cm x 40 cm baking dish and set aside.
  2. With adult help: Heat the vegetable oil in a small frying pan over medium heat. Add the onion, garlic and chilli, and fry, stirring constantly, for 2 minutes, or until golden. Reduce the heat to low. Add the water, peanut butter, lime juice, sugar, tamari, ginger and salt. Stir well and cook for another 2 minutes. Allow to cool.
  3. Pour the cooled satay sauce over the chicken skewers and use a wooden spoon to spread evenly. With tongs, turn each skewer over to coat it in sauce. Leave the chicken to marinate for at least 5 minutes. If you have more time, marinate the chicken longer – the flavour will become even better!
  4. With adult help: Heat the remaining oil in a large frying pan over medium–low heat. Wearing oven mitts and using tongs, put the skewers into the pan. Make sure you stand well back, as the oil can spatter. Cook the satay skewers for roughly 4 minutes each side, using clean tongs to turn them over. Once the chicken is cooked, transfer the skewers to a platter and serve immediately with satay sauce on the side.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.

    Soak the bamboo skewers in advance.
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