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Chicken Satay

Posted on 27th August 2018



300g chicken, cut into equal size cubes


For the marinade

4 tbsp. tamari

1 tbsp. honey

1 tbsp. turmeric

2 cloves garlic

125ml peanut butter

125ml coconut milk

Combine all the ingredients in a saucepan and heat the mixture until it starts to thicken. Set aside to cool. While cooling, put the chicken cubes onto kebab sticks and put into a deep dish. Once the marinade is cool, pour it over the chicken, making sure it’s well coated. Refrigerate for 1 hour.


For the dipping sauce

1 thumb size fresh ginger, sliced

1 garlic glove, sliced

Juice of 1 lemon

60ml peanut butter

15ml tamari

2 tbsp. honey

salt and pepper to taste

Combine all of the ingredients in a food processor and blitz until smooth.

Cook the chicken on a cast iron pan for 10 minutes or until cooked. Drizzle with freshly squeezed lime juice and fresh coriander.

I recommend serving it with roasted Cauliflower and Cannelloni Beans, but it can be served with rice and any veg.