SU Voice Alumni Blog

Fall Feature: Chicken Satay

Posted by Sam Donohue, ‘16 on Friday, September 11, 2020 at 2:34 PM PDT

Thai Chicken Satay

Download Thai Chicken Satay Recipe

Ingredients for Satay Marinade  

  • 1 can coconut milk  
  • ½ cup soy sauce 
  • 1 ounce sriracha hot sauce (optional) 
  • 1 tablespoon sugar  
  • 1 tablespoon turmeric  
  • 1 tablespoon ground coriander  
  • 1 tablespoon ground cumin  
  • 1 tablespoon salt 
  • 1 ½ cups vegetable oil*  

Ingredients for quick steamed yellow rice (place all ingredients in a rice cooker, stir well) 

  • 2 cups rice (jasmine, regular or basmati rice)  
  • 2+ cups water  
  • 1 pack saffron seasoning (add real saffron if available)  
  • 2 teaspoons chicken bouillon powder  
  • ½ teaspoon salt  
  • ½ to ¾ cup raisins (optional) 
  • ½ to ¾ cup silvered almonds (optional) 

Procedure 

  • Combine marinade with your meat or vegetables and refrigerate for 4-6 hours tightly covered. For seafood marinate for 2-3 hours
  • Grill or roast meat, vegetable or seafood, slice and serve on steamed yellow rice. Add peanut sauce if desired and enjoy! 

Notes: 

  • Can be used on chicken, pork, beef, tofu, vegetables or seafood 
  • You can cut your meat, vegetable or seafood and place on a skewer if you wish
  • Make enough marinade to coat your meat, vegetable or seafood. Extra marinade can be kept up to 2 weeks refrigerated
  • More often than not I just marinate whole boneless chicken breasts in the marinade, grill them and then slice thinly at an angle and fan them out over a bed of steamed rice plain or flavored.

*Add vegetable oil last while blending ingredients together