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Chicken Satay Skewers

SERVES: 4

TOTAL TIME: 30 MINUTES + 2 HOURS MARINATING TIME

For the Skewers

  • 2 tbsp soy sauce

  • ½ tbsp fish sauce

  • 2 tbsp lime juice

  • 1 tbsp honey

  • 1 tbsp sriracha sauce

  • 2 tsp minced ginger

  • 2 cloves garlic, minced

  • 500 g skinless chicken breast, cut into 2 ½ centimetre strips


For the Peanut Sauce

  • 1 cup chicken stock

  • 5 tbsp smooth peanut butter

  • 1 tbsp honey

  • 1 tbsp soy sauce

  • 2 tsp fish sauce

  • 2 tsp sriracha sauce

  • 1 tsp minced ginger

  • 2 cloves garlic, minced

  • 1 tbsp lime juice

  1. Make marinade for the chicken by adding soy sauce, fish sauce, lime juice, honey, sriracha, ginger and garlic to a large bowl and stirring to combine. Add chicken and stir to coat it with the marinade. Cover and refrigerate for a minimum of 2 hours.

  2. Meanwhile, prepare peanut sauce by adding stock, peanut butter, honey, soy, fish, sriracha, ginger and garlic to a medium saucepan over medium heat. Stirring frequently, bring to a simmer and cook until the sauce has thickened and is smooth, about 5 minutes. Add lime juice, stir and set aside.

  3. Thread chicken onto skewers. Heat barbecue or a grill pan to medium-high and cook chicken until it is cooked through, about 3 minutes per side.

  4. Serve skewers with peanut sauce and a salad.

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