Have you ever stared into the fridge after a long day, thinking, “What can I cook tonight that’s quick, tasty and doesn’t compromise on quality?” You’re not alone, and that’s exactly where this satay chicken recipe comes in. As evenings get busy, you need meals that deliver flavour without turning into hours in the kitchen. And when you pair great ingredients with the right method, you can have something that’s both impressive and straightforward.
Here’s the thing: using excellent chicken matters. With our Gingin grass-fed free-range chicken, you’re not just cooking a meal, you’re making a wise choice. The texture, taste and ethical sourcing all come together. So let’s move seamlessly from “what to cook” to “how to cook it”, with style and simplicity.
Ingredients You’ll Need for Your Satay Chicken Recipe
You’ll want to gather everything before you begin, so you’re not scrambling mid‑cook. Here’s a breakdown for four servings:
For the chicken and marinade:
- 600 g chicken, cut into bite‑sized pieces
- ⅓ cup coconut milk (optional, for added richness)
- 2 tablespoons light soy sauce
- 1 tablespoon brown sugar or honey
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground turmeric or curry powder
- Wooden skewers (if grilling)
For the peanut sauce:
- ½ to ¾ cup creamy peanut butter or finely ground roasted peanuts
- ¼ to ⅓ cup coconut milk or chicken stock
- 2 tablespoons soy sauce or fish sauce
- 1 tablespoon lime juice
- 1‑2 teaspoons brown sugar or palm sugar
- 1 tablespoon red curry paste or chilli garlic sauce (optional, for heat)
- A little water for adjusting consistency
Step‑by‑Step: How to Make the Satay Chicken Recipe
1. Prep the Chicken Marinade
First, you’ll mix your marinade: Coconut milk, soy sauce, sugar, garlic, ginger and turmeric. Place the chicken pieces in a bowl, pour the marinade over and stir to coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight if you have time. The flavours deepen with time.
2. Make the Peanut Sauce
While the chicken marinates, make the sauce. In a small saucepan, combine peanut butter, coconut milk (or stock), soy/fish sauce, lime juice, sugar and curry paste or chilli. Whisk over medium heat until it thickens and becomes smooth. If it’s too thick, add a splash of water to reach your preferred consistency.
3. Cooking the Chicken
You’ve got options:
- Grill or barbecue: Thread the chicken onto soaked skewers and cook over medium‑high heat for 3‑5 minutes each side until charred at the edges and cooked through.
- Pan or grill‑pan: Heat a little oil, then sear the chicken pieces for 4‑6 minutes, turning so each side gets a golden crust.
4. Plate and Serve
Arrange the cooked chicken on a platter. Drizzle some peanut sauce over it or serve it in a bowl on the side for dipping. Garnish with chopped roasted peanuts, fresh lime wedges and coriander if you like. Optional cucumber slices or a simple salad on the side balance the richness.
Variations to Try on Your Satay Chicken Recipe
Low‑Carb Friendly
Skip rice. Serve your satay chicken over cauliflower rice or with zucchini noodles. A fresh cucumber salad acts as a crisp side.
One‑Pan / Indoor Friendly
If you don’t have a grill, simply stir‑fry the marinated chicken in a large skillet, then pour the peanut sauce into the pan in the last minute to coat. Serve immediately.
Extra Heat Version
Add chopped fresh chilli, chilli flakes or sriracha to the peanut sauce for an extra kick. You can also include grated galangal or lemongrass in the marinade for more aromatics.
How to Order the Right Chicken for This Satay Chicken Recipe
If you want your next dinner to turn out amazing, get the ingredients right. With Gingin Beef, ordering is simple, and you’re getting premium free‑range poultry. Here’s what to look for:
- Choose Gingin grass-fed free-range chicken so you know you’re starting with ethically raised, well‑fed meat.
- For skewers or chunks, get breast or thigh meat trimmed and sized.
- Order early if needed. Free range often means smaller batches as they’re specifically pasture-raised and have great benefits for it.
- Keep the chicken chilled and use it within the recommended time or freeze it until ready.
Bringing It All Together with Gingin Beef
Here at Gingin Beef, we believe that great meals start with great ingredients. With this satay chicken recipe, you’re getting a simple dish, full of flavour, and built on the backbone of premium Gingin grass-fed free-range chicken. Our chicken is raised locally, handled carefully, and ready to make your dinner one you’ll want to repeat.
So, are you ready to make tonight’s dinner memorable? Order your chicken for not only this satay chicken recipe but for all your meals. Don’t wait, let’s cook something fantastic tonight.
Frequently Asked Questions
What is the best cut of chicken for this satay chicken recipe?
For this satay chicken recipe, bite‑sized pieces of either breast or thigh will work well. Thighs offer more flavour and are a little more forgiving if slightly over‑cooked.
Can I make the peanut sauce ahead of time?
Yes, you can prepare the peanut sauce ahead and refrigerate it in an airtight container. Warm gently on the stove before serving and adjust consistency with a splash of water or stock.
Is this satay chicken recipe suitable for kids?
Absolutely. You can reduce or omit the chilli or curry paste in the marinade and sauce, making it mild for younger eaters. Serve with rice or veggie sticks on the side.
Can I bake the chicken instead of grilling?
Yes. Pre‑heat the oven to 200 °C (about 400 °F), line a baking tray, place skewered or loose pieces, and bake for 15‑20 minutes until cooked through and golden, turning halfway.
How long will leftovers keep?
Cooked chicken in this satay chicken recipe will keep in the fridge for up to 2‑3 days if stored in a sealed container. The sauce keeps separately for up to 4 days. Re‑heat gently and check the texture before serving.