A go-to week-night dish in my house, this easy chicken satay is a hit with both the kids and me. Lots of protein and good carbs, it’s not bad for those watching their macros either. 

Ingredients (Serves 2-4)
For the chicken and marinade:

500g boneless, skinless chicken thighs, cut into thin strips
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ large fresh green chilli 
(deseeded if you prefer it milder)
Salt and pepper

For the satay sauce:
100g peanut butter
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp lime juice
1 tsp fresh grated ginger
1 clove garlic, minced
120ml coconut milk
Water to adjust consistency

For serving:
Skewers (if using wooden skewers, soak them in water for about 30 minutes to prevent burning)
Chopped peanuts and finely chopped spring onions for garnish
1 x broccoli cut into florets & halved.


In a bowl, mix all the marinade ingredients – soy sauce, vegetable oil, brown sugar, minced garlic, ground coriander, ground cumin, turmeric, chillis, salt and pepper. 
 Add the chicken strips to the marinade, making sure each piece is coated well. Cover and refrigerate for at least an hour, or ideally overnight. 
While the chicken is marinating, prepare the peanut sauce. In a saucepan over low heat, combine peanut butter, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, and coconut milk. Stir well until everything is combined and the sauce is smooth. If the sauce is too thick, you can add a little water to reach your desired consistency. Keep warm. Once the chicken has marinated, thread the chicken strips onto the skewers. Preheat a grill or grill pan over medium-high heat. Brush the grates with a bit of oil to prevent sticking.  

Grill the chicken skewers for about three or four minutes per side, or until cooked through and slightly charred. 
For the broccoli, heat a frying pan with a small amount of oil until almost smoking. Gently place the broccoli in, turn down the heat and cook on the flat side for around three or four minutes.

Turn over, remove from heat and allow the pan to cool.  
Cook the rice, serve the grilled chicken satay skewers with the prepared peanut sauce. Garnish with chopped peanuts and chopped sliced spring onions. Serve with the rice and charred broccoli.


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend