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Satay Chicken Recipe

By Megan 15 Jan 2018

Serves 4


500g chicken thighs, boneless & skinless

Part 1

100ml soy sauce
40ml milk
¼ tsp turmeric
Salt & pepper
Juice of 2 lemons
200g peanut butter

Part 2 (For sauce):

For satay sauce:

1 tbsp. Thai fish sauce
1 tbsp. soy sauce
2 tbsp. lime juice
Pinch of chilli powder
1 tbsp. peanut butter
1 tbsp. fresh coriander


  • Separate chicken into a container
  • Blend part 1 ingredients together to form a paste
  • Cover chicken thoroughly and marinade for minimum 2 hours but ideally overnight
  • Mix part 2 ingredients together in a pan and bring to a light simmer – Allow to cool
  • Cook in a covered dish at 180C for 30 minutes, remove lid and cook for another 10
  • Coat chicken in sauce before serving with steamed rice and vegetables of your choice


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