#TheFlyingCook: How to make Chicken Satay

By Chantel Manning Time of article published May 15, 2019

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The world has truly become a village and the benefit of this is being able to eat many lflavours without travelling.

This Indonesian-influenced dish is very simple to make and fantastically tasty.

The skewered chicken can be cooked indoors or on a braai.

Enjoy the simple pleasures of life, eat well, laugh.

Chicken Skewers

500g chicken breasts sliced into strips

1 tbs lemon juice

1 tsp chicken braai spice

2 tbs coconut oil


Satay Sauce

1 onion chopped finely

2 tbs coconut oil

½ cup peanut butter

1 can coconut cream

1 tbs dark soya sauce

2 tbs honey

½ tsp chilli chopped finely (optional)


Thread chicken on to the skewers.

Drizzle with fresh lemon juice.

Sprinkle braai spices on the chicken.

Cook in a griddle pan over medium heat for about 10 minutes. The timing will vary according to the thickness of the chicken strips.

Satay Sauce

Fry the onion in coconut oil over medium heat until soft.

Add peanut butter, coconut cream, soya sauce, honey and chilli, stirring as you add each ingredient.

Remove from heat and keep warm.

Drizzle the sauce over the chicken and enjoy this delicious dish with your family and friends.

The Saturday Star

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