Chicken satay




20 min


10 min


250 ml coconut milk
200 gr peanut butter
50 ml soy sauce (for the peanut sauce)
30 ml ketjap manis
500 gr chicken breast
1 stem of lemongrass
2 centimeters ginger
2 cloves of garlic
Grater of 1 lemon
2 tbsp lemon juice
1,5 tbsp dark brown sugar
0,5 tbsp sambal
3 tbsp soy sauce
1 tbsp sesame oil


  1. Cut the lemongrass in 3 pieces, peel the garlic and slice the ginger. Finely grind this with a mortar and pestle (or use a stick blender). Grate the lemon and add the grater.
  2. Now add the 1,5 tbsp dark brown sugar, 3 tbsp soy sauce, 1 tbsp sesame oil and 2 tbsp of lemon juice. Mix everything until properly mixed.
  3. Cut the chicken in equal pieces and mix with the marinade you just made. Ideally let the chicken marinate for 24 hours, 45 minutes is enough if you are in a hurry.
  4. Meanwhile prepare the satay sauce. Add the coconut milk, peanut butter, soy sauce and ketjap to a pan. Mix until you have a smooth sauce.
  5. When making the satay, put the sticks in water. String the chicken on the sticks.
  6. Bake the satay on a barbecue, grill, raclette or table grill. Put some oil on the satay so it doesn’t stick. Bake the chicken until golden brown and cooked through.
  7. Serve the satay with the satay sauce.

Your chicken satay is done, enjoy!

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