Great British Chefs

This chicken satay recipe from Mandy Yin is inspired by Malaysia and her home city of Kuala Lumpur. The grilled chicken comes with a delicious peanut sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, blend all satay spice mix ingredients together in a food processor until it achieves the consistency of a smooth, fine paste. Set 3 tablespoons of the spice mix aside for making the peanut sauce

Step 2

Place the rest of the spice mix into a container with the chicken pieces and leave to marinade in the fridge for at least 4 hours, or preferably overnight

Step 3

To make the peanut sauce for the satay, add all the ingredients (including the reserved 3 tablespoons of spice paste) to a medium-sized saucepan. Place over a medium heat and bring to boil, stirring every now and then to prevent it sticking to the bottom. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside

Step 4

Soak the skewers in water for 10 minutes. Skewer the chicken pieces onto skewers so that there are 6 pieces per skewer

Step 5

To cook the skewers, you can use a flat-top griddle plate, a grill preheated to high or a barbecue. Turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked through

Step 6

Serve with the peanut sauce and freshly cut cucumber and red onion

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