Prep: 45 min. Cook: 15 min. Total: 60 min.
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Mathias Lydersen

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Chicken Satay with peanut sauce

Chicken Satay is one of those Asian favorites that you never tire of. The tender chicken pieces with curry, soy and garlic get a wonderful fried crust – and together with the creamy peanut butter sauce it is a real flavor bomb. Make it all easily at home in your pot or on the frying pan.

Ingredients

  • Opskriften er til 2-3 personer
  • 500 g kyllingebryster
  • 2 spsk soja
  • 1 spsk olie
  • 1 tsk karrypulver
  • 1 fed hvidløg, revet
  • 1 tsk brun sukker
  • Sauce/dip
  • 100 g peanutbutter
  • 1 dl kokosmælk
  • 1 spsk sojasauce
  • 1 tsk limesaft
  • ½ tsk chili (valgfrit)

Instructions

Skær dine kyllingebryster ud i strimler

Marinér kyllingen 30 min i soja, olie, hvidløg, karry og sukker.

Steg kyllingestrimlerne eller grill på spyd til de har stegeskorpe og er gennemstegt.

Sauce/dip

Ta´ en lille gryde og varm peanutbutter og kokosmælk op.

Tilsæt soja, lime og chili.

Servér kylling med denne dip og evt. lidt frisk koriander.

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Chicken Satay with peanut sauce – easy recipe in an enameled sauté pan

How to make Chicken Satay at home – and why an enameled sauté pan is your best friend in the kitchen

Chicken Satay is a classic dish from Southeast Asian cuisine – often associated with Thai or Indonesian street food. The combination of juicy chicken and the intense peanut sauce strikes a very special balance between sweetness, spice and umami. And the best part? You can make the entire dish at home – without any special equipment – ​​as long as you have a goodenameled sauté panor frying pan.

Why use an enameled sauté pan?

An enameled sauté pan is ideal for Chicken Satay. Its thick base and even heat distribution make it perfect for frying the chicken pieces, giving them a delicious golden crust without drying out. And when it comes to the creamy peanut sauce, being able to control the heat is a great advantage – that is one of the strongest points of enameled cast iron.

How to get the chicken just right

By marinating the chicken in soy, curry, brown sugar and garlic for just 30 minutes, you achieve both flavour and tenderness. You can either fry them directly on a hot griddle – or use skewers and grill them if you want to go all in. Alternatively, aenameled sauté panalso perfect for the purpose. You just need to make sure the bottom is hot and lightly oiled.

The best peanut sauce – made in the pot

Peanut butter, coconut milk, lime and a little chili quickly turns into a silky and deeply flavorful sauce when heated gently. Use your sauté pan again here – it makes cleaning easier and the consistency better. The smooth enamel surface makes it easy to stir the sauce together without anything burning.

Serving tips

Serve the chicken skewers with plenty of sauce for dipping, and garnish with fresh coriander, a little lime and, if desired, finely chopped peanuts. The dish goes perfectly with rice, grilled vegetables or a simple Asian salad.