Satay Chicken Skewers with steamed rice & veggies

Satay Chicken Skewers

I have been talking about making my own satay sauce for 2 years now, ever since a fabulous girls trip to Bali where we had it on everything. We were going to have a “satay sauce off” when we got home but …didn’t! So now exactly 2 years on I have finally made it, yay! I used it for a Satay Chicken Skewers with steamed rice & veggies dinner but I liked the sauce so much I ate it by itself for lunch the next day, I probably shouldn’t share that but it was really good. And to the ladies from the Bali trip the gauntlet has been thrown down, how do you rate this one?

Satay Chicken Skewers with steamed rice & veggies


  • 500g sliced chicken breast or tenderloins
  • 400 g can coconut milk
  • 2 Tbs tamari or soy sauce
  • 2 garlic cloves, crushed
  • 1 1/2 Tbsp curry powder
  • 1 tsp tumeric
  • 3 Tbsp honey
  • 200g crunchy peanut butter
  • 3 Tbsp lime juice
  • 2 C brown rice
  • 1 head broccoli, cut into small florets
  • 1/2 head cauliflower, cut into small florets (optional)
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 spring onions, finely sliced
  • 1/4 C dessicated coconut (optional)
  • extra limes for serving


  1. Combine the coconut milk, soy sauce, garlic, curry powder, tumeric & honey in a dish, add the chicken bits and coat all of them then marinate in the fridge for at least 3 hours or overnight.
  2. Soak bamboo skewers for about 30 minutes (so that they don't burn in the oven)
  3. Cook rice as per packet instruction
  4. Preheat the oven grill
  5. Thread the marinated chicken onto the skewers and reserve the marinade.
  6. Pour the reserved marinade into saucepan, add the peanut butter, stir through and bring to the boil, cook on a medium heat for about 5 minutes and add the lime juice and coconut (optional) at the end and stir through
  7. Grill the chicken for 3 - 4 minutes on each side
  8. Steam, boil, microwave or add to the rice cooker the veggies to cook through
  9. Mix the rice & veggies together and put into serving dishes, top with the chicken skewers and then pour over as much satay sauce as you like over the top.
  10. Add lime wedges to the plate for an extra squeeze if you want it
  11. Enjoy!

If you are short on time you could always use a pre-made satay sauce (which is what I had been doing for the last 2 years but now no more!). This is a really easy and tasty mid week meal and satay sauce soup for lunch the next day is totally a thing too isn’t it!!!

Are you a satay lover? Do you get inspired to try to recreate local cuisine after holidays?


6 comments on “Satay Chicken Skewers with steamed rice & veggies

  1. Laura | The Kiwi Country Girl
    October 31, 2015 at 3:32 pm

    I LOVE satay and I was exactly like you…Bali inspired me but I’ve still never made it…I think the time has come…this recipe looks awesome!

    • Vicki
      October 31, 2015 at 8:39 pm

      The time has come Laura, it’s so yummy!

  2. Lauren @ Create Bake Make
    October 31, 2015 at 7:11 pm

    I think the wait has been worth it, this looks great! I’ve never tried making my own satay sauce, it’s one of those things which is on my to do list though. Thanks for linking up with us for Fabulous Foodie Fridays, have a lovely weekend 🙂

    • Vicki
      October 31, 2015 at 8:41 pm

      It was worth it, satay sauce is so yummy but homemade even better. Hope you have a great weekend too.

  3. Veronique
    July 20, 2017 at 7:18 am

    Our nanny made it for us this evening, and it tasted both scrumptious and very authentic – great recipe! Thank you for sharing.

    • Vicki
      August 16, 2017 at 11:25 pm

      YOu are very welcome. I’m so glad you liked it. V x

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