Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Satay de pollo

Chicken Satay

Name: Chicken Satay
Total time: 9600 s
Yield: Serves 6 servings
Ingredients: 6 Free-range chicken breasts (cubed); 1/2 cup Coconut milk (about 100 ml); 1 Large piece of ginger (sliced); 2 Tablespoons Sugar; 3 Teaspoons Ground turmeric; 2 Teaspoons Ground cumin; 2 Teaspoons Ground cilantro; 2 Tablespoons Hot chili pepper; 2 Tablespoons Soy sauce; Extra virgin olive oil; Salt; Parsley (for garnish); 3/4 cup Coconut milk (about 200 ml); 1 Tablespoon Sugar; 3 Tablespoons Peanut butter; 2 Teaspoons Ground turmeric; 1 Teaspoon Ground cumin; 1 Teaspoon Ground cilantro; 1 Habanero chili (chopped); 1 Tablespoon Cornstarch; 2 Tablespoons Soy sauce; 3/4 cup Tomato sauce (about 200 ml)

Arianne @Arianne

Esquinita verde de la Península Ibérica, llamada A Coruña

Or chicken satay, from the Sultanate of Brunei, is what we enjoyed in our weekly workshop 👩🏻‍🍳
The Sultanate of Brunei is one of the smallest nations in the world; also called: Nagara Brunei Darussalam —which means: the state of Brunei, abode of peace—. It shares the island with Malaysia and Indonesia, bordering the South China Sea, so its cuisine is a mix of Chinese, Malay, and Indonesian cooking.
I've read multiple origins of this recipe, and none have completely convinced me, but I deduce that the option of it being invented by street vendors in Malaysia and the island of Java is the most appealing. Its original recipe is presented on skewers, but I've never found that type of presentation comfortable 🤷🏻‍♀️
But it's a quick and different way to enjoy chicken.

Arianne @Arianne

Esquinita verde de la Península Ibérica, llamada A Coruña

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Ingredients

~40 minutes (+2 hours resting)

Serves 6 servings

—FOR THE MARINATED CHICKEN:
6Free-range chicken breasts (cubed)
1/2 cupCoconut milk (about 100 ml)
1Large piece of ginger (sliced)
2 TablespoonsSugar
3 TeaspoonsGround turmeric
2 TeaspoonsGround cumin
2 TeaspoonsGround cilantro
2 TablespoonsHot chili pepper
2 TablespoonsSoy sauce
Extra virgin olive oil
Salt
Parsley (for garnish)
—FOR THE SATAY SAUCE:
3/4 cupCoconut milk (about 200 ml)
1 TablespoonSugar
3 TablespoonsPeanut butter
Mantequilla casera de cacahuete
2 TeaspoonsGround turmeric
1 TeaspoonGround cumin
1 TeaspoonGround cilantro
1Habanero chili (chopped)
1 TablespoonCornstarch
2 TablespoonsSoy sauce
3/4 cupTomato sauce (about 200 ml)

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Steps

~40 minutes (+2 hours resting)

1

Cut the chicken into cubes, and in a large bowl, mix all the marinade ingredients. Mix well and refrigerate for at least 2 hours.
2

Make the peanut butter. Set aside.
3

After marinating, cook the chicken in a wok.
4

Meanwhile, prepare the satay sauce: dissolve the cornstarch in the cold coconut milk, add to another wok, and add all the other sauce ingredients (except the tomato sauce). Bring to a boil over high heat, then add the tomato sauce.
5

Reduce the heat and let it cook a few more minutes while the chicken finishes cooking.
6

Enjoy!

Linked Recipes

Mantequilla casera de cacahuete

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Cooksnaps

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Arianne @Arianne

Published in the US on April 11, 2025 10:21

Esquinita verde de la Península Ibérica, llamada A Coruña

Me encanta recorrer el mundo en cada bocado.Apasionada del mar, de los viajes, de la astronomía y de los libros. Poco golosa pero exigente con la calidad de los productos. ¿El final perfecto de cualquier instante gastronómico? La buena compañía... tanto a la hora de prepararlo en la cocina, como al sentarse en la mesa. Porque disfruto cocinando con y para los míos; me encanta ese desafío de conectar con mis comensales, de compartir y de no sólo hacer disfrutar a las papilas gustativas. De crear, en definitiva, un momento, un recuerdo y un vínculo con los que quiero.

Keywords

Chilies Chicken Breast Turmeric Ginger Cilantro Peanut Butter Habanero Coconut Tomato Sauce Chicken Soy

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