I had a chicken satay powder and it had instructions on the back but I decided to go my own way with it and it worked! Using this recipe for any standard chicken satay powder should work. This recipe is not completely from scratch as a powder is used but the addition of the other elements adds a different dimension to it. If you’d like to make this yourself, let this recipe be your guide. This recipe made enough chicken satay for three people when served on the side with Pad Thai noodles.
To make the chicken satay sauce: Put 2 tablespoons of oil in a pan, add all the powder, letting it heat and mix together. After it’s mixed together, pour in 150 ml of coconut milk and carry on mixing. Next, add 2 tablespoons of unsweetened peanut butter and continue to stir. Add sugar and salt to taste. Once the satay sauce has thickened, take it off the heat and allow it to cool.
Once cooled, put 3/4 of the satay sauce into a separate container and add 350g of chicken to it, making sure all the chicken is coated in the sauce. Put in the fridge for half an hour. Then, put the skewers through the chicken. After this put one tablespoon of oil onto a non stick pan and place the chicken skewers on the pan, turning every few mins to make sure the chicken is completely cooked. Once the chicken is cooked drizzle the remaining sauce onto the chicken and serve!