Chicken Satay
  • 400g Chicken Breast
  • Singapore Satay Marinade**
  • vegetable oil (for brushing the chicken)
Singapore Satay Peanut Sauce
  • Singapore Satay Sauce Mix**
  • 150ml water
  • 25ml vegetable oil
  • Singapore Satay Peanut Paste**
  • Cucumber, sliced
  • Red Onions, Sliced
  • Lime Wedges
** Included in Prima Taste pack
  1. Mix chicken breast with Singapore Satay Marinade. Leave in chiller for at least 6 hours.
  2. Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking.
  3. Brush satay sticks with vegetable oil and grill satay sticks till cooked
  4. Note: Each stick of satay should weigh about 15g
  5. Pour Singapore Satay Sauce Mix and 150 ml water into a pot. Stir and heat on low heat till almost boiling
  6. Add 25 ml vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well. When a layer of oil forms on top of gravy, turn off heat
  7. Serve Singapore Satay hot with satay gravy, cut cucumber, red onions, and lime wedges
Recipe by The Peach Kitchen at