Steamy Kitchen’s chicken satay and Rasa Malaysia’s Thai chicken sate with peanut sauce are two easy recipes for chicken satay. The first recipe takes just 10 minutes to prepare, while the second takes about 30 minutes.
To make Steamy Kitchen’s recipe, make a marinade by combining 2 finely minced garlic cloves, 1 teaspoon of finely grated ginger, 2 teaspoons of brown sugar, 1 tablespoon of peanut butter and 1/2 teaspoon of sesame oil. Add 1 teaspoon of rice vinegar and 1 tablespoon of soy sauce, and mix well to combine. Slice 2 pounds of boneless chicken breast into long, thin strips, and then add the strips to the marinade, and allow the chicken to marinate for one hour or overnight. When ready to grill, thread the chicken strips on water-soaked bamboo skewers, keeping the chicken flat to ensure even cooking. Grill for four minutes on each side over high heat, and an additional three minutes on low heat, covered. Serve the chicken sprinkled with chopped, roasted peanuts.
To make Rasa Malaysia’s recipe, make a marinade of 1 1/2 tablespoons of minced garlic, 2 1/2 teaspoons of sugar, 1/4 teaspoon of white pepper, 1/2 teaspoon each of turmeric powder and ground coriander, and 1/4 teaspoon of ground cayenne pepper. Add 2 tablespoons of fish sauce, 2 1/2 teaspoons of sweet soy sauce, 1/3 cup of coconut milk and 2 teaspoons of Masaman curry paste. Marinade 2 pounds of 1-inch wide thin slices of chicken breasts for at least 30 minutes in the refrigerator. Skewer and grill the chicken for about four minutes on each side, and serve them with a homemade peanut dipping sauce.