Simple Singapore Chicken Satay with Peanut Dipping Sauce. |

Simple Singapore Chicken Satay with Peanut Sauce

 This Chicken Satay makes a great appetizer or a light meal, when served with some crunchy veggies. It's crisp and spicy and it's a perfect choice for a barbecue, a party or a simple weeknight meal. 
Course Appetizer, Entrée/Main Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 40 minutes
Servings 4
Author Flavour and Savour


  • 4 boneless, skinless chicken breasts
  • 3 tbsp oil
  • 2 stalks lemon grass, white parts only, chopped finely
  • 2 cloves garlic
  • 4 large shallots
  • 1 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 1/2 tsp sea salt
  • 2 tbsp coconut palm sugar or brown sugar
  • 1 - 2 tbsp water

Peanut Sauce

  • 1 cup peanut butter
  • 7 oz coconut milk (half a can)
  • 1/4 cup coconut aminos (for paleo diet) or tamari soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic
  • 1/4 - 1/2 inch knob of fresh ginger
  • 2 tbsp sweet chili sauce


  • Slice chicken breasts lengthwise into long narrow strips.
  • Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
  • Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
  • Soak bamboo skewers in water for 2-3 hours or more.
  • Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
  • Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.


Note: Cooking time listed does not include time to marinate the chicken.