Peanut Butter Lovers Need to Try This Chicken Satay

Peanut Butter Lovers Need to Try This Chicken Satay

Ingredients

• Chicken thighs — about 3 large or 4 small, skinless and deboned; cut into bite-sized chunks (breast can be used as a substitution).
• Peanut butter — ~4 tablespoons (don’t overdo it — can become claggy).
• Garlic — 3 cloves (remove any green sprout/core if present).
• Ginger — a chunk about the same amount as the garlic (peel if not super-fresh; remove rotten bits if necessary).
• Curry powder — medium strength, quantity to taste (a few teaspoons implied).
• Light soy sauce — for the marinade (amount to taste).
• Dark soy sauce — for the marinade (amount to taste).
• Honey — used in the marinade (amount to taste).
• Sweet chili sauce — used in the marinade (amount to taste).
• “Disco salt” (MSG) — 1/4 teaspoon.
• Lime — juice of 1 lime (see tip below for extra juice).
• Coconut milk — about 1/4 of a can used to thin the sauce (full-fat preferred; reduced-fat optional).
• Neutral vegetable oil — for frying.
• Veg / salad for serving: little gem lettuce (cups), red pepper, red onion, sugar snap peas, herbs (coriander preferred; parsley as substitute), optional fresh red chili.
• Salt / seasoning — adjust to taste (soy will provide saltiness).

Equipment & Prep

• Cutting board and knife
• Mixing bowl (for chicken and marinade)
• Microplane or fine grater (optional but recommended for garlic/ginger)
• Saucepan (to thin and warm the remaining marinade into a sauce)
• Frying pan / skillet
• Cling film for marinating
• Colander (for washing greens)
• Small serving dish for sauce

Step-by-step Method

1. Prep chicken: debone/deskinned pieces and cut into bite-sized chunks; place in a bowl.
2. Prepare aromatics: peel and finely grate/mince 3 garlic cloves and an equivalent amount of ginger (microplane recommended).
   • Remove the green core from sprouted garlic and cut away any rotten parts of ginger.

3. Make the marinade/paste: combine garlic, ginger, curry powder, ~4 tbsp peanut butter, light & dark soy, honey, sweet chili sauce, 1/4 tsp MSG, and lime juice. Mix until a uniform paste.

   The presenter humorously describes the ready consistency as “like the inside of a toddler’s nappy.”

4. Marinate chicken: add about half the marinade to the chicken, mix thoroughly by hand to coat, cover with cling film and refrigerate for about 1 hour.

5. Prepare vegetables and herbs (mise en place): slice red pepper into thin strips, slice red onion thinly, rinse and trim sugar snap peas at an angle, separate and rinse lettuce leaves, pick and rinse herbs (coriander preferred; parsley is a substitute).
6. Make the sauce: put the remaining half of the marinade in a saucepan, stir in coconut milk to thin (start with a small amount and add to desired consistency — roughly 1/4 can used), warm on medium then reduce to low and keep warm.
7. Cook the chicken: heat neutral oil in a pan over moderate heat. Add chicken in a single layer — do not overcrowd the pan. Fry for roughly 10 minutes (monitor visually) until pieces are browned/caramelized and cooked through. Aim for some char from the sugars but avoid burning.
8. Assemble and serve: fill lettuce cups with chicken pieces, sliced veg (onion, pepper, sugar snap peas), herbs and sliced chili if using. Spoon sauce into a small dish for dipping or drizzle over, and add an extra squeeze of lime.

Timings & Temperatures

• Marinate: ~1 hour in the fridge.
• Sauce: warm on medium until combined, then keep on low.
• Frying: moderate heat; approx. 10 minutes for bite-sized thigh pieces (watch for browning but not burning).
• Avoid high heat because the marinade contains sugar that can burn quickly.

Technique Cues & Chef Tips

• Remove the green core from sprouted garlic to avoid off-flavors.
• If ginger is very fresh you may not need to peel it; otherwise peel and discard spoiled parts.
• Use a microplane for finely grating garlic and ginger — recommended as a worthwhile investment.
• To get more lime juice: roll the lime, shave off the ends, then cut lengthwise for more surface area.
• Don’t overcrowd the pan — the chicken will steam rather than fry and caramelize.
• Keep heat moderate — sugars in the marinade can burn at high heat.
• Don’t overuse peanut butter or the sauce will become too thick/sticky (“claggy”).
• When using canned coconut milk, shake well to recombine separated solids and water before measuring.

Common Mistakes to Avoid

• Using too high heat (burnt sugar).
• Overcrowding the pan (prevents proper browning).
• Adding too much peanut butter (texture becomes claggy).
• Using spoiled garlic/ginger or moldy herbs — discard bad parts.

Variations

• Use chicken breast instead of thighs for a leaner option.
• Reduced-fat coconut milk can substitute full-fat.
• Serve as a stir-fry instead of lettuce cups (presenter’s earlier versions); lettuce cups are suggested as a fresher, lighter option.
• Add more vegetables to the salad cups: cucumber, carrot, radish, etc.
• Substitute parsley for coriander if fresh coriander is unavailable.

Plating & Serving Suggestions

• Serve chicken satay in little gem lettuce cups for a fresh, shareable handheld dish.
• Include sliced red onion, red pepper, herbs, and sliced fresh red chili for heat and colour.
• Serve the peanut-satay sauce in a small dish for dipping and offer an extra lime wedge to squeeze over.
• Great for sharing.

Safety Notes

• Marinate chicken in the fridge for about an hour.
• Discard visibly rotten ginger or moldy herbs; check ingredients before use. (The presenter described smelling previously prepped chicken as a personal check in the video.)

Sources / Presenter

• Video title: “Peanut Butter Lovers Need to Try This Chicken Satay”
• Presenter: not named in the subtitles (references viewers playing “Adam bingo” in the comments).
• In-video reference: microplane/grater link mentioned in the video description (affiliate link referenced).