Traditional recipes

Chicken Satay - Thai Recipe

Chicken Satay - Thai Recipe

Posted by gamilici in Pui
30 Dec 2009 | 11823 views

Chicken skewers marinated in coconut milk served with peanut butter sauce and optional rice and / or lettuce, new french fries. Super delicious :)

Posted by ralu_ca

Wash the onion, garlic and mushrooms well and cut them into small pieces. Cut the chicken breast into very small cubes. Put oil in a saucepan, let it heat up and then put the mushrooms. The ...

Posted by Irina

I prepare the ingredients first: cut the chicken into strips, the red onion into fish, the capsicum into sticks, and the carrots into slices diagonally. I boil the rice: three parts water to one side ...

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on 30.12.2009, 17:16
mmmmm good hard
I can't wait for summer to come and put the grill on

on 30.12.2009, 19:10
... or on the balcony, make your neighbors crave it

on 10.02.2010, 18:47
Mom, how cool !! are you in Portugal? !! Wow, the Algarve is one of my places of soul !!

on 18.02.2010, 15:28
Yes, I'm in the Algarve, but know that it's beautiful only in summer

View all comments (6)


Cut the chicken breast into thin strips of approx. 1 cm thick, as long as possible, and put on chopsticks (grilled), then place in a bowl.

Put the garlic, half of the onion, a tablespoon of sugar and the fish sauce in the food processor (if not, cut, grind, etc. then mix). You will get a fine paste that can be thinned with cold water. Place over the meat, cover with plastic wrap and leave to marinate for 3-4 hours, stirring occasionally.

Heat the other ingredients (already mixed) for about 4 minutes until you get a sauce like a thick cream.

The marinated meat is put on the grill until the surface becomes yellow and it cooks very well. Rotate on both sides several times, adding a little oil with the brush if necessary.
Arrange the chicken in a plate in the form of sunbeams and put the sauce in a small bowl in the middle and garnish with lemon.

Chicken satay with bacon

A delicious recipe for chicken satay with bacon from: chicken breast, bacon, extra virgin olive oil, garlic, galangal root, citronella, fish sauce, coconut milk, palm sugar, peanut oil, coriander, white pepper, fish sauce, hot peppers, palm sugar and lettuce.


for marinade:

  • 2 cloves of garlic
  • 10 g galangal root (or 5 g ginger root)
  • 10 g lemongrass
  • 30 ml fish sauce
  • 120 ml coconut milk
  • 15 g of palm sugar
  • 120 ml peanut (or sunflower) oil
  • 1 tablespoon coriander
  • white pepper
  • 20 ml fish sauce
  • 20 ml soy sauce
  • 2 lemons
  • 2 hot red peppers
  • palm sugar

for decoration:

Method of preparation:

Wash the chicken breasts and cut them transversely into thin strips. Place the strips between two sheets of parchment and place a wooden bottom with a weight on top to flatten them. Cut the bacon into thin slices. Wrap the chicken pieces in slices of bacon and stick them, side by side, in skewer sticks (wooden or bamboo).

Prepare the marinade: finely chop the garlic and lemongrass, put them in a bowl and add the fish sauce, grated galangal, coconut milk, oil, sugar and pepper, soak the skewers in the marinade, place them on a tray and keep them 20 minutes in the refrigerator, greasing them from time to time with marinade.

Prepare the sauce by mixing the fish sauce, lemon juice and peel, soy sauce and sugar. Peel a squash, grate it and slice it into a sauce. Drain the marinade skewers. Grease them with oil, put them on the preheated grill and fry them for 2 minutes on each side, greasing them several times with marinade.

Place the skewers on plates, sprinkle with sauce, sprinkle with finely chopped coriander and serve decorated with lettuce and, to taste, boiled rice.

Chicken Satay - Thai Recipe - Recipes

Chicken satay

Prepare chicken satay, a recipe for Asian chicken skewers, inspired by Indonesian cuisine. In this version of Indonesian skewers, juicy cubes of chicken breast, flavored with ginger and colored vegetables, are fried in wooden skewers. Green lemon slices are also included, so that their hot juice can be drained on the meat before eating it.


    2 cm piece of fresh ginger, peeled and finely chopped 2 tablespoons soy sauce juice from half a lemon lime 1 tablespoon sunflower oil 340 g boneless chicken breast, skinless, diced 2 cm 1 lime cut into 8 slices 8 cherry tomatoes, about 100 g in total 1 peeled yellow pepper and cut into pieces 1 zucchini, about 150 g, sliced ​​thicker fresh coriander threads, for garnish
Peanut sauce

For the marinade, mix in a bowl the soy sauce with ginger, lime juice and oil. Add the chicken and mix. Cover the bowl with cling film and leave to marinate in the refrigerator for at least 2 hours, turning the meat once or twice.

Soak 8 wooden skewers in cold water for at least 30 minutes.

Meanwhile, prepare the hazelnut sauce. Heat the oil in a saucepan, add the onion and cook over medium heat for 3 minutes. Add the hazelnuts and cook for 3-5 minutes, stirring occasionally, until both they and the onion are slightly browned. Add the garlic, curry paste, soy sauce, sugar and 150 ml of water. It boils. Add the coconut cream and mix until dissolved. Boil slowly for 5 minutes or until thickened, stirring occasionally. Process the sauce in a blender to obtain a thick paste. Put the sauce back in the pan and set aside.

Heat the oven grill vigorously. Remove the chicken from the marinade and keep the marinade. Stick the pieces of meat in the soaked skewers. Arrange the skewers on the oven grill and grease with marinade. Place under the grill, close to the heat source, and cook for 10-15 minutes, turning them once or twice, until the ingredients are browned and the chicken is done. It is tested by cutting one of the chicken pieces in half and the meat should no longer be pink.

While the skewers are cooking, heat the sauce. Arrange the skewers on 4 plates, garnish with coriander seeds and serve with sauce.

  • 1 chicken breast
  • 1 tablespoon peanut oil / sesame / sunflower
  • 1 red pepper cap
  • 1 carrot
  • 125 grams of rice noodles
  • 3 tablespoons sweet and sour Thai sauce
  • juice from 1 lime
  • 2 tablespoons soy sauce
  • 1/4 teaspoon chili
  • 1/4 teaspoon powdered lemongrass
  1. Wash the vegetables and cut thin sticks.
  2. Soak the rice noodles in hot water, let them soften, then drain and rinse with cold water. Drain well again and leave in a sieve until use.
  3. prepare the dressing of Thai salad with chicken and vegetables: in a bowl mix Thai sauce, lime juice and soy sauce. Season with chili and lemongrass. Eventually add salt.
  4. The wok heats up (I used the little one, especially for 2 people, one of the dearest cooking dishes I have)
  5. Pour the chosen oil and fry the chicken breast quickly.
  6. Remove the meat and keep warm, without taking the wok off the heat.
  7. Add the sliced ​​vegetables and cook quickly for 1 minute. it must remain at the consistency of the tooth.
  8. Add the well drained rice noodles and mix everything in the wok for another 1 minute.
  9. Distribute the composition in bowls, add sliced ​​meat and pour the dressing.
  10. Thai salad with chicken and vegetables is served immediately, as such.

Have fun and don't forget to leave me a comment on the blog to tell me if you like Asian recipes and what else you would like to find in the exotic recipes section!

Chicken Satay - Thai Recipe - Recipes

-2 whole chicken breasts
-200 ml coconut milk
-1-2 lemongrass stalks
-a sprig of green onion
-a lime (lime)
-a Thai hot pepper (if you have the courage, put more)
-soy sauce
-Thai fish sauce
-curry powder
-ginger as fresh as a walnut
-Massaman curry paste
-a few cloves of garlic
-Brown sugar
-black pepper
-peanut oil
-2-3 tablespoons of peanut butter ("crunchy" version - to feel the peanut pieces)

Discover the taste of Thailand with the help of this unique recipe, chicken with red curry!

Preparation time: Ten minutes

Cooking time: 20 minutes


- 1 cup Wok Rice Shan'shi
- 165ml Coconut milk Shan'shi
- 1-2 tablespoons Red Curry Paste Shan'shi
- 1 jar Bamboo shoots Shan'shi
- 2 tablespoons sweet soy sauce
- ½ teaspoon of spicy Thai Curry
- 2 tablespoons wok oil
- 2 cups of water
- 250g chicken
- 1 red pepper

Boil water in a pot, add rice and leave covered for 15 minutes on low heat.

Cut the meat into small strips. The red pepper is cleaned of seeds and cut into cubes or thin strips.

Heat the oil and fry the chicken. Add Shan'shi coconut milk and season with soy sauce and red curry paste. Fry the chicken for 7 minutes on medium heat, then add the pepper together with the bamboo shoots and let it cook for another 5 minutes. Serve with Wok Shan'shi Rice.

Shan'shi Tip:

Instead of red peppers, you can use other vegetables: carrots, peas, bean sprouts and mushrooms.