Go Back
Jane Houston

Satay Chicken

4 from 1 vote
Print Recipe Pin Recipe
Servings: 4 adults
Course: Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Method Notes

Ingredients
  

Marinade
  • 500 grams chicken thigh
  • 1/3 cup coconut milk
  • 1 TBSP grated ginger
  • 2 cloves garlic
  • 1 tsp ground coriander
  • juice of half a lime
  • 1 tsp fish sauce
Satay Sauce
  • 1 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 1 TBSP apple cider vinegar
  • 1 TBSP tamari
  • 2 tsp honey
  • 1 tsp fish sauce

Method
 

  1. Cube the chicken into equal sized pieces (about 2-3cm). Marinate the chicken by adding it to a large bowl with the coconut milk, grated ginger, diced garlic, coriander, lime juice and fish sauce. Mix well and marinate for two hours.
  2. Prepare the satay sauce by adding the peanut butter, coconut milk, apple cider vinegar, tamari, honey and fish sauce to a small saucepan. Place the saucepan over a low heat and bring up to temperate, mixing well. Heat gently until the sauce comes together, then remove from the heat and set aside.
  3. Preheat a frying pan with some cooking oil/fat and once hot add in the chicken to cook. You can thread the chicken onto skewers to cook or cook in pieces if you wish. Cook for roughly two minutes each side until cooked within.
  4. Serve with the satay sauce as a dip.

Notes

* This satay sauce is also delicious as a noodle sauce too
*Remove from skewers for young children as they can be dangerous.
Freezer Friendly: Yes for up to 3 months
Fridge Safe: Up to 3 days