You Don’t Have to Be Singaporean to Cook Superb Satay

March 8, 2019

Singapore is one of the more noteworthy food destinations I’ve been to in Asia. Along its hawker-lined streets, the evenings are brought to life by the hard working vendors grilling, frying, and stewing the night away.

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At Lau Pa Sat, I got to try some of the most succulent and flavorful satay I’ve ever had. We ordered all the meat varieties, but it was always the chicken satay that stood out. The chicken’s clean and neutral taste works perfectly for this dish, able to absorb and highlight the tangy yogurt and the bold curry flavors.

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The peanut sauce gives this dish that extra kick to make it truly special. Nutty and fragrant, it complements the savory satay perfectly, hinting at sweet and earthy notes to round out the experience.

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Our recipe for Singaporean Chicken Satay is made with Bounty Fresh Chicken, a great choice if you’re looking for premium meat that’s tender and flavorful. It’s also available at your nearest grocery, unlike the skewered treats at Lau Pa Sat.

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The next time you’re craving for a little more Asian for next weekend’s dinner, there’s no need to travel all the way to Singapore. Try our version, it’s cheaper but just as delicious.

Singaporean Chicken Satay

Total Time: 60 minutes | Yield: 4-6 skewers

Ingredients for the Chicken

  • 500g Bounty Fresh Chicken Breast, cut into strips
  • Chopped nuts, for the peanut dip
  • Bamboo Skewers

Ingredients for the Satay Marinade

  • 1 cup yogurt
  • 2 tsp minced garlic
  • 1 tbsp curry powder
  • ½ tsp salt
  • 1 tbsp soy sauce
  • 1 tsp sugar

Ingredients for the Peanut Sauce

  • ½ cup peanut butter
  • ½ cup coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 2 tbsp water


  1. In a bowl, combine all the ingredients of the marinade mix. Use the marinade on the chicken, allow it to absorb the flavors for at least 30 minutes.
  2. Prepare the peanut sauce by putting all the ingredients in a saucepan. Bring everything to a boil for a minute, and then set aside to cool.
  3. Stick each chicken strip through a bamboo skewer.
  4. Heat the grill and wipe the bars down with oil. When you hear the oil sizzle, that’s the signal for you to place the chicken skewers on the grill.  Cook the chicken for 3-4 minutes on each side.
  5. Serve with the peanut sauce on the side and garnish with the chopped peanuts.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

1 comments in this post SHOW

One response to “You Don’t Have to Be Singaporean to Cook Superb Satay”

  1. roxy831 says:

    just curious– what brand of peanut butter did you use for this? is it ok to use lily’s?

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