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Chicken satay with peanut sauce
Chicken satay with peanut sauce

Chicken satay with peanut sauce

Preparation 15 minutes
Cooking time 20 minutes
Servings 4


  • 600 g (1 1/4 lb) boneless chicken breasts, skinless, cut into strips  


  • 45 ml (3 tbsp) vegetable oil
  • 30 ml (2 tbsp) sesame oil
  • 30 ml (2 tbsp) lemon juice, freshly squeezed  
  • 2 garlic cloves, minced
  • 15 ml (1 tbsp) ginger, minced
  • 5 ml (1 tsp) curry powder
  • 2 ml (1/2 tsp) ground coriander
  • 2 ml (1/2 tsp) sambal oelek or 1 pinch of Cayenne pepper


  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) garlic, peeled and cut into thin strips
  • 15 ml (1 tbsp) ginger, peeled and cut into thin strips
  • 45 ml (3 tbsp) soy sauce
  • 90 ml (3/8 cup) water
  • 45 ml (3 tbsp) sugar
  • 2 large pieces of orange peel
  • 400 ml (1 2/3 cups) coconut milk
  • 30 ml (2 tbsp) creamy peanut butter
  • 15 ml (1 tbsp) cornstarch
  • Salt and freshly ground black pepper


  1. Soak 16 to 20 wooden skewers in water for 20 minutes or more.
  2. Place the chicken strips in a baking dish.


  1. In a bowl, combine all the marinade ingredients and stir well.
  2. Add the marinade to the chicken and stir gently so that the strips are well coated.
  3. Marinate for 2 hours in the refrigerator, stirring once after 1 hour.


  1. In a saucepan, heat the sesame oil over medium heat.
  2. Add the garlic and ginger.
  3. Cook for 1 to 2 minutes.
  4. Add the soy sauce, water, sugar and orange peel. Stir.
  5. Turn down the heat and simmer gently for 10 to 12 minutes.
  6. Add the coconut milk and peanut butter, stir well.
  7. Dissolve the cornstarch in a bit of lukewarm water.
  8. Bring the sauce to a boil and gradually add the cornstarch to the sauce, stirring constantly until the desired consistency is obtained.
  9. Strain the sauce through a sieve. Keep warm.


  1. Preheat the barbecue to 300°C (550°F) or maximum heat. Clean and oil the grill.
  2. Thread the chicken strips onto the skewers. Season with salt and pepper.
  3. Cook the brochettes for 1 to 2 minutes on each side.
  4. Pour the warm sauce into small bowls so guests can dip their satay as they wish.
  5. Serve hot on a bed of basmati rice. 
Availability in stores