What is Satay Chicken Sauce made of?

Satay Chicken Sauce is made from a combination of peanut butter, coconut milk, soy sauce, and a touch of sweetness like honey. Aromatics such as garlic and onion are often added, and chili can be included for heat, creating a creamy, rich, and comforting peanut-based sauce.

Is Satay Sauce the same as Peanut Sauce?

Satay sauce and peanut sauce are related but not identical. Satay sauce usually includes coconut milk, making it creamier and milder, while peanut sauce alone can be thicker and more intense. Satay chicken sauce is smoother and designed to coat chicken gently.

Can I use peanut butter instead of ground peanuts?

Yes, peanut butter is commonly used and blends easily with coconut milk and soy sauce to make a smooth satay sauce. Ground peanuts can be used but require more cooking and liquid.

How do I make Satay Chicken less spicy?

To reduce spiciness, simply cut back or omit red Thai chili or chili seasoning. The peanut butter and coconut milk provide plenty of flavor, and chili can be served on the side for those who want extra heat.

How do I fix Satay Sauce that is too thick?

If Satay Sauce is too thick, gradually add a splash of water or coconut milk while stirring gently until it loosens and becomes glossy. This ensures a smooth sauce that coats chicken without being heavy.

How long does Satay Chicken last in the fridge?

Satay Chicken can be stored in an airtight container in the fridge for up to three days. Reheat gently and add a little liquid if the sauce has thickened.

Can I make Satay Chicken ahead of time?

Yes, you can prepare the chicken, marinade, and sauce ahead of time. Store them separately in the fridge and combine just before cooking to maintain fresh flavors and textures.

Can I cook Satay Chicken in a Thermomix instead of a wok?

Yes, Satay Chicken works well in a Thermomix. You can chop aromatics, blend the sauce, and cook gently in one bowl, producing smooth sauce and tender chicken while reducing mess.

Satay Chicken Easy Authentic Recipe At Home

Ingredients

Scale

Meat

½ lb (225g) velveted chicken

Satay Sauce

10 dried shrimp
½ brown onion, diced
5 garlic cloves, finely diced
1 stalk lemongrass, roughly chopped
½ tbsp Indian curry powder
½ tbsp Malaysian curry powder
½ can coconut milk
1 tbsp peanut butter
1 tbsp Jimmy Satay Paste
½ tbsp sugar
½ tbsp chicken powder
1 tbsp YumYum Seasoning

Vegetables

¼ brown onion, sliced
1 carrot, shredded

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Instructions

Heat a little oil in a wok over low heat. Add the diced onion and cook gently until softened. Add the garlic and continue cooking slowly until fragrant.
While the onion and garlic are cooking, blend the dried shrimp and lemongrass until finely processed. Add the mixture to the wok and stir well, adding a little extra oil if required.
Add the Indian curry powder and Malaysian curry powder. Stir until fragrant, then add the Jimmy Satay Paste and mix well.
Once the mixture has deepened in colour, pour in the coconut milk and stir to combine. Add the chicken powder, sugar, YumYum Seasoning, and peanut butter. Stir until the peanut butter has fully melted into the sauce.
Continue cooking gently until the oil begins to separate from the sauce. Remove from heat and set aside.
Heat a clean wok over high heat with a splash of oil. Add the velveted chicken and stir-fry until just cooked through. Add the sliced onion and shredded carrot and toss briefly.
Strain the chicken and vegetables to remove any excess liquid, then set aside.
Return the wok to low heat and add the prepared satay sauce. Heat gently until warmed through.
Return the chicken, onion, and carrot to the wok and stir until evenly coated in the sauce.
Remove from heat and serve immediately.

Author: Vincent Yeow Lim
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Chicken
Method: Easy
Cuisine: Indonesian

Nutrition

Serving Size:
Calories: 391
Sugar: 7.4 g
Sodium: 3295.3 mg
Fat: 14.9 g
Carbohydrates: 18.7 g
Fiber: 2.9 g
Protein: 42.3 g
Cholesterol: 214.1 mg