Indonesian Chicken Satay


For 2 (For 4)

For The Marinade

Lemongrass: 1 (2)

Shallot: 1 (2)

Galangal: 1 (2)

Red Chilli Flakes: ½ pod (1 pod)

Peanut Butter: ½ pod (1 pod)

Crushed Ginger: 1 sachet (2 sachets)

Crushed Garlic: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Honey: 1 pod (2 pods)

Diced Chicken Thigh: 1 pack (2 packs)

For The Salad

Cucumber: ½ (1)

Carrot: 1 (2)

Peanuts: 1 bag (2 bags)

For The Thai Fried Rice

Jasmine Rice: 1 pack (2 packs)

Spring Onions: 1 bunch (2 bunches)

Crushed Garlic: 1 sachet (2 sachets)

For The Dip

Kecap Manis: 1 pod (2 pods)

Lime: 1 (2)

Peanut Butter: ½ pod (1 pod)

Nutritional Information:

Per serving: Energy (kcal) 951 Fat 37g of which saturates 8g Carbohydrates 106g of which sugars 23g Protein 52g Salt 1.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Popular across Southeast Asia, satay is nevertheless an Indonesian original, commonly (though not always) served with iconic peanut sauce. It’s believed to have originated in Java, where street food sellers adapted Indian kebabs by marinating the meat in their local herbs and spices. Even now, satay is often made in the traditional way, placing coconut frond or bamboo skewers onto distinctively long and narrow charcoal grills. That said, all that satay really needs are intense, dramatic flavours— with salty-sweet kecap manis, savoury peanuts, fiery chilli and tangy lime, we hope our recipe stages a showdown for the ages.

  • Preparation time:

    For 2 - 45 minsFor 4 - 55 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 75 mins