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.

Disclaimer: The information contained in this article is intended to provide accurate and helpful health, fitness, and nutrition information for the general public in regards to competitive eating & food challenges. It is made available with the understanding that the author and publisher are not engaged in rendering medical, health, psychological, or any kind of personal professional service on this website. Under no circumstances I consider myself a doctor, and is not even a certified nutritionist or personal trainer. The information on this online site should not be considered complete, and does not cover all aspects of health, nutrition, fitness, competitive eating, and food challenges. This information should not be used in place of a call or visit to a medical, health, or other competent professional, who should be consulted before adopting any of the suggestions in this site or drawing inferences from it.The information on this site is general in nature.
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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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