Chicken Satay (2024)

FAQs

What is chicken satay made of? ›

It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake).

The prominent ingredient of a satay sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Delicious meat skewers called Satay and its popular peanut sauce are well known in most cities around the world.

Healthy and delicious: Grilled chicken satay is a delicious and healthy meal option that is high in protein and low in fat, making it a great choice for anyone looking to eat healthier.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours. Preheat an outdoor grill to high heat; lightly oil the grate.

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.

It is also high in fat, especially saturated fat, from the blended vegetable oil and fatty meat parts used for its preparation. ​​​​​ According to the Health Promotion Board, 10 sticks of beef satay has 7g fat and 24g protein while 10 sticks of chicken satay has 5g fat and 27g protein.

For accompaniments, Thai-style satay is nearly always served with a zesty peanut dipping sauce and a spoonful of refreshing cucumber relish. Satay is versatile; it can be a savory snack with drinks, or served with steamed rice for a light meal.

Satay Chicken is probably better known as Malaysian and Thai. But actually, it is originally from Indonesia. And as with all popular dishes from cuisines around the world, there are many versions of chicken satay.

Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

Is satay bad for cholesterol? ›

9. Satay. These flavorful skewers, often paired with rich peanut sauce, can be high in saturated fats, especially if made with fatty cuts of meat. Opt for lean cuts and moderate the sauce intake.

Here are a few tips that'll make this satay with ketupat a little healthier – and more suitable for those with diabetes: Go easy on the peanut sauce and ketupat. Remove the burnt part of the meat before eating. Ask for more cucumbers and onions – or add a plate of vegetables – to make up a more balanced meal.

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

Satay is not spicy, but more on the salty, savory, tangy, sweet side with a rich peanut flavor. However, it does have a gentle kiss of heat thanks to the Asian chili sauce in the marinade. If you'd like it spicier, add additional chili sauce; for less spicy, add less chili sauce.

The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay. To make satay, the meat is cut into thin strips or small bite-size pieces, then marinated in a flavorful mixture of herbs and spices.

So I had to look this up but the difference between a satay and kebabs is that satays are usually served with sauces and are traditionally eaten right off of the skewers. The meat that is skewered for satays is smaller (at least in this case!) and therefore cooks even quicker than a shish kebab — right up our alley.