Chicken satay with peanut sauce

Chicken satay with peanut sauce

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  • about 400 ml
  • Carb Conscious
  • 10 minutes
  • 10 minutes


  • 1 can coconut milk
  • 125 ml crunchy peanut butter
  • 1/2 an onion, grated
  • 1 T soya sauce
  • 2 T brown sugar
  • 1/2 t chilli flakes
  • 1 garlic clove, crushed
  • 400 g chicken breasts

Cooking Instructions

In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes.

Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Skin the chicken breasts, if needed, and chop into bite-sized pieces. 

Thread the chicken into skweres and cover with the satay sauce for 30 minutes. 

Grill over hot coals or in the oven for 5 minutes a side.


Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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