Chicken Satay Platter
This is one of my favourite platters to prepare when friends drop in. A base of jasmine rice, topped with spicy aromatic chicken skewers and a bowl of spicy satay sauce for dipping. Lots of sliced cucumber, red onion, finely sliced red chilli and coriander finish this dish. I also have a bowl of lettuce leaves and some flatbread, the perfect vehicles to pile in the rice, chicken and salad. Perfection!!
Some General Tips
- Choose the right chicken: Use boneless, skinless chicken thighs for the best results. They are tender, tastier and have enough fat to keep the meat moist during cooking. Chicken breast can also be used but it has less fat and is less tasty.
- Marinating is key: Cut the chicken into 2cm pieces and marinate. Marinate the chicken for at least 30 mins, or preferably overnight, to allow the flavours to penetrate the meat fully.
- Soak bamboo skewers: If you’re using bamboo skewers, soak them in water for at least 30 minutes before threading the chicken onto them. This prevents the skewers from burning during cooking.
- Thread the chicken properly: Thread the marinated chicken onto the skewers evenly, allowing for even cooking. Leave some space between the pieces to ensure they cook thoroughly.
- Don’t overcook: Chicken can become dry and tough if overcooked. Cook the satay until the chicken is fully cooked through, but still juicy and tender, a safe internal temperature of 74°C.
- Spice: Choose your favourite curry blend, I use Keens and red curry paste, I love the Maesri brand found in little tins at Woolies and other supermarkets and Asian shops. If you like it spicy, use more but taste as you go. You can always add but its harder to take away. If you have gone too far, add a little more coconut milk and sugar to take out some of the heat.
Remember, cooking is about experimenting and adjusting to your taste!
Ways to cook your Chicken Skewers
There are several methods you can use to cook your satay chicken skewers:
- BBQ: This is the traditional method for cooking satay chicken skewers. You can use a charcoal or gas BBQ. The high heat gives the chicken a smoky flavour and beautiful grill marks.
- Grilling: If you don’t have access to a BBQ, you can use your oven’s grill. Place the skewers on a baking sheet lined with foil, and grill them on high heat, turning once halfway through the cooking process.
- Pan-frying: Heat a little oil in a large non stick frying pan or skillet and cook the skewers over medium-high heat, turning them to cook evenly on all sides.
- Air frying: If you prefer a healthier cooking method, you can use an air fryer to cook the satay chicken skewers. Preheat the air fryer to 190°C, lightly spray the skewers with oil, and cook them in the air fryer basket for 8 – 10 mins, turning them half way through.
- Oven baking: Preheat your oven to 200°C, (fan). Place chicken skewers on a baking sheet lined with foil and bake 15-20 minutes, turning them once halfway through until the chicken is cooked through and slightly caramelized.
The cooking time may vary depending on the size and thickness of the chicken pieces, so make sure they are cooked through and reach a safe internal temperature of 74°C.
Get Creative with leftovers
Leftover satay chicken can be transformed into delicious dishes, allowing you to enjoy the flavours in new and exciting ways. Here are some ideas:
- Satay Wraps or Sandwiches: Shred or slice the leftover chicken and use it as a filling for wraps or sandwiches. Add some fresh veggies, greens, and a drizzle of extra satay sauce or mayonnaise for a tasty and quick meal.
- Satay Fried Rice: Chop the leftover chicken into small pieces and stir-fry it with left over cooked rice, mixed vegetables, and scrambled eggs. Season the fried rice with a bit of soy sauce, garlic, and ginger for a flavourful one-pan meal.
- Satay Noodles: Toss the satay chicken with cooked noodles, red capsicum, bean sprouts, and a some leftover sauce for a satay-flavoured noodle dish.
- Satay Salad: Create a salad by mixing the leftover chicken with lettuce, cucumber, cherry tomatoes, and a tangy dressing made from lime juice, soy sauce, and a touch of honey.
- Satay Pizza: Spread some leftover sauce on the pizza base. Use the leftover satay chicken as a pizza topping along with some sliced onions, bell, capsicum and mozzarella cheese for a unique and delicious pizza.
- Satay Tacos: Fill soft or hard taco shells with shredded satay chicken, (shred the leftover chicken in the Thermomix 3 secs/speed 4 on reverse) chopped lettuce, diced tomatoes, and a drizzle of your leftover sauce, warmed.
- Satay Skewer Bowls: Arrange the leftover satay chicken on top of cooked quinoa or rice, and add steamed vegetables, avocado slices, and a sprinkle of sesame seeds. Serve it as a colourful and nutritious bowl.
- Satay Quesadillas: Create a fusion dish by making satay quesadillas. Place shredded satay chicken and cheese between two tortillas and cook until the cheese melts and the tortillas are crispy.
- Satay Spring Rolls: Wrap the leftover chicken along with some shredded carrots, bean sprouts, and fresh herbs in rice paper to make delicious satay spring rolls. Serve with any leftover sauce.
- Satay Stir-Fry: Use the leftover satay chicken in a stir-fry with colourful vegetables like red capsicum, broccoli, and peas. Season with a soy-based sauce and serve over steamed rice or noodles.
Remember to reheat the leftover satay chicken thoroughly before using it in any of these dishes to ensure it’s safe to eat. With a bit of creativity, you can turn your leftover satay chicken into exciting new meals that the whole family will enjoy!
How to store leftovers
To store leftover chicken satay and sauce properly and ensure their safety and freshness, follow these steps:
- Chicken Satay:
- Remove the chicken from the skewers and transfer it to an airtight container or a resealable plastic bag.
- If the chicken has been sitting out at room temperature for more than 2 hours, it’s best to discard it to avoid the risk of foodborne illnesses.
- Store the leftover chicken satay in the refrigerator within 2 hours of cooking. It can be refrigerated for up to 3-4 days.
- If you want to store it for a longer period, you can freeze the chicken satay. Place it in a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. Frozen chicken satay can last for up to 2-3 months in the freezer.
- Satay Sauce:
- Allow the leftover satay sauce to cool down to room temperature before storing.
- Transfer the sauce to an airtight container or a jar with a tight-fitting lid.
- Refrigerate the satay sauce within 2 hours of cooking or after it has cooled down. It can be kept in the fridge for 3-4 days.
- Like the chicken, you can also freeze the satay sauce for longer storage. Make sure to use a freezer-safe container or freezer bags. Frozen satay sauce can last for about 2-3 months.
When reheating the leftover chicken satay and sauce, ensure that they are heated thoroughly to an internal temperature 74°C to eliminate any potential bacteria.
To serve the leftovers, you can reheat the chicken satay on a grill, in the oven, or in a pan with a little oil until it’s heated through. For the sauce, gently warm it on the stove over low heat, stirring occasionally until it reaches the desired temperature.
Always practice good food safety measures, and if you notice any signs of spoilage or off-odors, it’s best to discard the leftovers to avoid any risk of foodborne illness.
Chicken Satay Platter
This is one of my favourite platters to prepare when friends drop in. A base of jasmine rice, topped with spicy aromatic chicken skewers and a bowl of tasty satay sauce for dipping. Lots of sliced cucumber, red onion, finely sliced red chilli and coriander finish this dish. I also have a bowl of lettuce leaves, and some flatbreads on side, the perfect vehicle to pile in the rice, chicken and salad.
Equipment
- TM5 or TM6
- Thermomix Simmering Basket
- Large non stick fry pan
- Large Platter to serve
- 12 small bamboo skewers soaked in water for an hour
Ingredients
Chicken Marinade
- 500 grams chicken thigh cut into 2 cm pieces
- 2 cloves garlic peeled
- 2 cm fresh ginger
- 1 tbsp curry powder your favourite
- 30 grams Thai red curry paste
- 1 tsp soft brown sugar
- 1 tsp sea salt flakes
- 50 grams coconut milk
- 2 tbsp peanut oil to cook skewers
Rice
- 300 grams jasmine rice rinsed
- 1000 grams water
- 1 tsp salt
- 1 tbsp olive oil
Satay Sauce
- 200 grams salted peanuts
- 60 grams Thai red curry paste
- 40 grams soft brown sugar
- 2 tsp dark soy sauce
- 2 tbsp apple cider vinegar
- 1 tsp salt to season
- 350 grams coconut milk
- 1 tbsp lime juice
To Serve
- 1 lebanese cucumbers sliced
- 1 red chilli finely sliced
- 1 small red onion thinly sliced
- coriander leaves finely chopped
- lime wedges
- lettuce leaves
Instructions
Marinade
- Add garlic and ginger to Thermomix bowl and chop 3 secs/speed 5. Scrape down and repeat.
- Scrape down sides of bowl. Add remaining marinade ingredients except chicken and oil and mix 5 secs/speed 3.
- Pour over chicken, mix well and marinade overnight (minimum time 30mins).
Satay Sauce
- Add peanuts to Thermomix bowl and chop 8 secs/speed 8. Scrape down, add 1/2 tsp peanut oil and repeat. Scrape down. Repeat one more time if you want it really smooth.
- Add curry paste to peanut mixture along with, sugar, soy sauce, vinegar, salt and 350g coconut milk to Thermomix bowl. Cook 3 mins/95℃/speed 2
- Check seasoning and consistency, you are aiming for a thick but coatable sauce, think dips). Add more paste if you want it spicier, more vinegar for acidity and sugar for sweetness. If too thick, add a little water. Once you are happy with taste and consistency cook for a further 2 mins/speed 4. Add lime and mix in with spatula. Set aside in a small thermoserver or covered bowl to keep warm. No need to clean bowl. Move onto the next step and cook rice.
Rice
- Add 1000g tap hot water to Thermomix bowl along with 1 tsp salt and 1 tbsp oil. Add rinsed rice to simmering basket and insert into Thermomix Bowl. Cook 15 mins/100℃/speed 4, Measuring cup on. Check rice is cooked, if not, let sit in thermomix for a couple of minutes. Fluff rice and keep warm. Cook skewers while rice is cooking.
Cooking Skewers
- Thread 4 pieces of chicken onto soaked skewers. Don't pack together too tightly, the chicken pieces should be just 'kissing'.
- Heat a non stick pan (heat two if you have them) on medium high. Add 1 1/2 tbsp peanut oil and cook skewers on all sides for around 7 mins until brown and starting to char.
Plating
- Add your bowl of satay sauce to the platter. Top sauce with some roasted chopped nuts and finely chopped chilli. Spread rice on platter. On one side pile the skewers. On the other add the cucumber, onion, chilli, coriander and lime wedges. Top dish with chopped roasted peanuts.
- Serve some crips lettuce cups in a bowl and or flatbread so family and friends can pile the salad and sauce into them and enjoy.