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Chicken or Beef Satay

- By Amanda Cushman

Serves 8 to 10

I have made this at least a hundred times from my days of catering and private dinner

parties. It’s easy and so versatile. You can substitute pork tenderloin, dark meat chicken

or tofu for the protein.

Plus, you can make both the uncooked and marinated satay and the sauce ahead and

freeze it. Simply defrost and continue to step three. Heat the sauce over low heat in a

small saucepan.


1 flank steak or 1 1/2 pounds of chicken breast or thigh, boneless and skinless cut into 1/2 inch chunks or for steak into thin strips against the grain

4 to 5 inch long bamboo skewers

1/3 cup lime juice

3 tsp. minced ginger

3 cloves garlic, minced

1 jalapeno, minced

1/3 cup soy or tamari

1/4 cup vegetable oil


2 cloves garlic, peeled and halved

1 Tb. chopped ginger

1/2 cup smooth natural peanut butter (no sugar added)

3 Tb. soy or tamari

3 to 4 Tb. lime juice

3 Tb. chopped cilantro

1/4 to 1/2 tsp. red pepper flakes

water, as needed


1. Skewer the beef or if using chicken use three pieces to a skewer and place on a baking sheet. Combine the remaining marinade ingredients and pour over the beef or chicken. Allow to marinate at least two hours or overnight

in the refrigerator.

2. Meanwhile combine the garlic and ginger in the food processor and chop finely. Add the rest of the sauce ingredients except the water and blend well. Add water until the sauce is the consistency of a dipping sauce. Taste

and adjust seasoning adding more red pepper flakes or lime juice if needed.

3. Heat the oven to 450. Separate the skewers onto two baking sheets and pour half the marinade on each.

4. Cook for about 5 to 6 minutes. Transfer to a serving platter and pour the cooked marinade over the skewers. Serve warm with the peanut sauce

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