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Satay Skewers

Brilliant batch recipe for lunches as serves 8. Or halve the recipe if you're a single person, or fancy for dinner rather than make ahead lunches.

Serves: 8 Time: 20 minutes



  • 50g rice per person, dry weight

  • 130g natural peanut butter, creamy

  • 4 garlic cloves, minced

  • 2 tbsp tamari or soy sauce

  • 2 tbsp sesame oil, toasted

  • 1 tbsp white wine vinegar

  • 4 spring onions, minced, divided

  • 4 tbsp coriander, minced

  • 2 tsp ground ginger

  • 1 tsp salt

  • 1.3kg boneless skinless chicken thighs, cut into 1 inch pieces

  • 50g chopped peanuts, to serve

  • red pepper flakes, to garnish

  • 12 metal skewers (or bamboo skewers, soaked in water for minimum 30 minutes)

  • 1 cucumber, sliced


  1. Cook your rice per pack instructions. Or if you're using microwave rice, then divide into tupperware bowls without cooking first (you can just microwave with your chicken when you're ready to eat).

  2. In a bowl, mix together the peanut butter, garlic, tamari, sesame oil, white wine vinegar, half of the spring onions, coriander, ground ginger and salt.

  3. Throw in the chopped chicken to the peanut sauce, toss until evenly coated. If you have time, allow it to marinate for at least 1 hour or overnight.

  4. When ready to cook, heat the oven to 200°C. Place a wire rack on top of a rimmed baking sheet and spray it with a little oil. Thread the marinated chicken onto skewers, lay onto the wire rack and place into the hot oven to bake for 20 minutes, until the chicken has cooked through.

  5. Serve with sliced cucumber, garnished with chopped peanuts, red pepper flakes and rice on the side. Easy peasy!

  6. When reheating make sure you take out the metal skewers before microwaving.


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Hope you loved it!

Rosie ❤️


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