PREP: 10 MIN  | MARINATE: 2-24 HRS | COOK: 6-8 MIN  |  SERVES: 4

Recipe by Marla Noriega
Trained at the famous Gato Dumas school in Colombia, Marla Noriega is a kitchen lover at heart and professional chef by trade. Marla believes to eat well is to live well. A healthy body pairs with a healthy mind. She likes working with quick and easy recipes. Cooking is a form of meditation for Marla. Immerse yourself in your cooking to taste something truly wonderful.

Chicken Satay with Peanut Dipping Sauce

Our version of an Indonesian classic, this super quick, gingery-scented chicken satay. Fish sauce adds the magic umami to send it over the top.


  • 30ml soy sauce
  • 30ml lime juice
  • 30g The Ginger People® Minced Ginger
  • 15g honey
  • 15g sriracha sauce
  • 2 cloves of garlic, minced
  • 20ml fish sauce (or additional soy sauce)
  • 4 boneless, skinless chicken breasts, 110-170g each
  • 200ml Peanut Sauce
  • 1 handful fresh coriander leaves, garnish
  • Dry roasted, unsalted peanuts, garnish
  •  Wooden or metal skewers



  1. In a large bowl, make marinade by combining soy sauce, lime juice, Minced Ginger, honey, siracha sauce, garlic and fish sauce.
  2. Add chicken to marinade. Cover, place in the refrigerator and marinate for 2-24 hours.
  3. Remove chicken from refrigerator and skewer.
  4. Heat grill or pan on medium high. Add 2 teaspoons oil. Grill chicken until fully cooked, about 3-4 minutes per side. Remove from pan, place on plate and let rest 2-3 minutes.
  5. In the meantime, warm peanut sauce in a small saucepan over medium low heat.
  6. Serve chicken on or off skewers. Garnish with chopped coriander and peanuts. Serve with peanut sauce.

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