Chicken Satay with Peanut butter sauce

I must say, I just added a little bit of this and a little bit of that, and it turned out delicious! It is very peanut buttery, so if you don't like peanut butter maybe go for another recipe. Sadly the hubby is away at the moment so the only judges for the outcome was myself and the kiddies. All I could hear was: "Mmm!" and "I love the chicken you made!" so that for me was a success. The sauce was more my treat than theirs, but I loved it! 

Chicken Satay
400-600g chicken breast fillet (on picture shown is about 450g)
3 tbsp dark soy sauce
2 tbsp smooth peanut butter
3 spring onions (green onions)
3 tbsp lemon juice
½ tsp turmeric
½ tsp curry powder
½ tsp ground ginger
½ tsp ground cumin
2 tbsp soft dark brown sugar


Mix all ingredients together in a large bowl. Cut chicken into cubes or bite-size pieces and add to the bowl. give it a good stir so that all of the chicken is covered by the marinade. Cover with lid or clingfilm and leave in the fridge to marinate for at least an hour - but preferably longer. 

Put the chicken pieces onto skewers and grill in the oven (or BBQ) on medium heat for 20 minutes, turning them over half way through. Make sure chicken is cooked through. A tip is to place skewers on a bit of baking paper so they don't stick to the grill. 

Peanut butter sauce

½ cup smooth peanut butter (1¼ dl)

1 tbsp dark soy sauce

1 tsp sesame oil

2 tbsp rice vinegar (you can probably use white wine vinegar too, but maybe a bit less)

½ tsp salt

2 tbsp sugar

1 spring onion (green onion)

½ clove garlic

½ cup milk

Chop the green onion as finely as you can and put the ½ garlic clove through a garlic press. Mix together with the rest of the ingredients until you have a smooth sauce. Refrigerate if you want it as a cold dip sauce. 

Serve with basmati rice and a green salad.