Satay Ayam

Perfect if you’ve had a busy start to the week coz it’s fast & simple, plus we made it healthier with brown sugar in the marinade…. and it can be grilled in your oven, so less fat equals “eat more”! – Sorry we rushed the Kuah Kacang part (excited to ‘makan’ quickly today) but do let it cook & simmer for a while pls.

Prep Time

Cook Time

Total Time


Quick & Easy


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 1 pound boneless, skinless Chicken breast* (cut into 1-inch strips)
 1 tsp Brown Sugar
 1 tbsp freshly grated Ginger
  3 cloves of Garlic, minced
 1 tsp Curry powder
 1 cup Coconut milk
 2 stalks fresh Lemongrass (thinly sliced)* optional
 2 tbsp Oil
 3 Shallots/Onions
 4 cloves Garlic
  2 inch Ginger
  6 Dried chillies (blend with water to make a paste)
  1 cup roasted Peanuts (gently pounded in a pestle & mortar)
  ½ cup Water
 2 tbsp Palm sugar (Gula Melaka)


  1. To make the peanut sauce: Heat some oil, add in the shallots, garlic, ginger, chilli paste and cook a few minutes
  2. Add the grounded roasted peanuts, and stir in the water.
  3. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
  4. In a bowl, combine brown sugar, ginger, garlic, curry powder and coconut milk ( add in some lemon grass, if using).
  5. Mix in the chicken and marinate for at least 15mins (if you have the patience to wait for 1 hour even better!). Stir occasionally to make sure the marinade reaches all the chicken pieces.
  6. Remove the chicken from the marinade and thread onto skewers.
  7. Heat a grill pan over medium high heat.
  8. Place chicken skewer in a single layer and grill until cooked through, about 5 mins per side
  9. Serve immediately with peanut sauce.

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