Don't miss another issue…      Subscribe

Satay Chicken


Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.













Trans-fat Free


40 each bamboo skewers
4 each chicken breasts
sliced into quarter inch (5 mm) strips
2 tablespoons lemon juice
1 teaspoon soy sauce, tamari
1 teaspoon honey
½ teaspoon turmeric
11/2 teaspoons curry powder
or more to taste
1 ½ teaspoons chilli sambal
sambal olec
2 inches ginger root
1 x onions
roughly chopped
2 cloves garlic
2 cups milk
8 tablespoons coconut, shredded (desiccated)
1 tablespoon soy sauce, tamari
for sauce
6 tablespoons peanut butter
store bought commercial crunchy peanut butter


Cut chicken breasts into 2 to 3 inch by ¼ inch thick (5 cm x 5 mm) strips

In a small bowl mix together lemon juice, 1 teaspoon soy sauce, honey, tumeric and ½ teaspoon of sambal chilli (sambal olec)

Mix marinade with chicken – refrigerate for at least one hour Soak the bamboo skewers in water for 1 hour before using.

Thread one chicken piece onto each bamboo skewer BBQ or grill for a few minutes on each side - Important do not overcook or they will dry out and become tough.

Satay sauce….

Put milk & desiccated coconut in a small saucepan – stir and bring to the boil then turn off – allow to steep 5 – 10 minutes.

Strain milk from coconut through a sieve – press with the back of a spoon to make sure you extract as much of the milk from the coconut as you can.

Blend ginger, onion, garlic to a purée with a hand blender or pound to a paste with a mortar and pestle.

Over low heat gently fry the purée for 5 minutes in a small pan with a teaspoon or so of vegetable oil.

Add 1 teaspoon curry powder and 1 tablespoon soy sauce - stir for a few minutes.

Add peanut butter and 1 teaspoon sambal chilli paste – stir for a few minutes.

Add coconut milk and stir until peanut mixture is incorporated evenly.

Bring to a near boil stiring all the while then simmer stirring occasionally for 5 minutes.

adjust ingredients (curry powder or soy souce or chilli paste or peanut butter to taste).

The sauce with thicken considerably as it cools.

Turn off heat continue to stir occasionally to ensure sauce does not split.

Adjust curry powder, chilli paste and peanut butter amounts to suit your tastes.

Pass round on a platter with satay sauce as a starter for a barbeque or make a salad of iceberg lettuce, tomato, cucumber, green (spring) onions and sliced hard boiled egg - top with chicken and satay sauce.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 25553% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 311mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 44g
Vitamin A 3% Vitamin C 5%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed