Chicken Satay


serves 4

  • 2 tbsp. vegetable or peanut oil
  • 1 tbsp. sesame oil
  • juice of 1/2 lime
  • 2 skinless, boneless chicken breasts, cut into small cubes
for the dip
  • 2 tbsp. vegetable or peanut oil
  • 1 small onion, chopped finely
  • 1 small fresh green chili, seeded and chopped
  • 1 garlic clove, chopped finely
  • 4 fl oz / 125 ml / 1/2 cup crunchy peanut butter
  • 6-8 tbsp. water
  • juice of 1/2 lime

( Metric Cooking Conversion )


Combine both the oils and the lime juice in a nonmetallic dish. Add the chicken cubes, cover with plastic wrap, and let chill for 1 hour.

To make the dip, heat the oil in a skillet and sauté the onion, chili, and garlic over low heat, stirring occasionally, for about 5 minutes, until just softened. Add the peanut butter, water, and lime juice and let simmer gently, stirring constantly, until the peanut butter has softened enough to make a dip—you may need to add extra water to make a thinner consistency.

Meanwhile, drain the chicken cubes and thread them onto 8-12 wooden skewers – soak the skewers in cold water for 45 minutes before threading the meat to help stop them burning during cooking. Put under a hot broiler or on a barbecue, turning frequently, for about 10 minutes, until cooked and browned. Serve hot with the warm dip.

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