Chicken Satay

Preparation time
30 mins
Cooking time
45 mins
4 people
Meal course
Posted by
Posted on
4/9 Kilo
Boneless skinless chicken breasts
1/3 cup
Hoisin sauce
1/3 cup
Plum sauce
2 Tbsp
Sliced green onions (with tops)
1 Tbsp
Grated ginger root
2 Tbsp
Dry sherry
2 Tbsp
White vinegar
Chicken Satay

Satay or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.

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I am Dilip Ramadas. I'm the founder of My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built I am a foodie and I like to write reviews of food and restaurants.

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  1. Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips.
  2. Mix all ingredients except chicken in large glass or plastic bowl.
  3. Add chicken; toss to coat. Cover and refrigerate 2 hours.
  4. Set oven control to broil. Remove chicken from marinade; drain.
  5. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers.
  6. Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done.
  7. Heat marinade to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.

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