Chicken satay with Indonesian-style salad

Chicken satay with Indonesian-style salad
  • Serves icon Serves 4
  • Time icon Ready in 25 min

Just five ingredients go into this cheat’s recipe for a chicken satay making this a super-easy and speedy midweek meal for 4.

If you have more time and want something more traditional, try our oven-roasted chicken satay recipe.


  • 4 large, skinless free-range chicken breasts
  • 300g jar peanut cooking sauce
  • 165ml mini can coconut milk
  • 1 lime
  • 350g pack mixed vegetable stir-fry

You’ll also need

  • 12 medium-length wooden skewers


  1. Cut the chicken breasts into strips about 1cm-thick. Toss in ½ a jar of peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
  2. Meanwhile, soak the skewers in hot water. Preheat the grill to high and line a baking tray with foil. Thread the chicken onto the drained skewers (2-3 strips on each) and lay on the tray. Grill for 8-10 minutes, turning halfway, until lightly charred and cooked through.
  3. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and the grated zest of ½ lime. Place over a medium heat and simmer for 5 minutes. Stir in the juice of ½ lime and set aside to cool and thicken slightly.
  4. Divide the vegetable stir-fry, uncooked, between 4 plates, along with the chicken satay and remaining ½ lime, cut into wedges. Drizzle some warm peanut sauce over each salad, and serve the rest in bowls for dipping the satay in. Serve with cooked rice, if you like.


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