Chicken Satay Recipe

Recreate the distinct flavors of this Asian favorite.


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Preparation Time

10 mins.

Cooking Time

3 hrs. and 29 mins.

Serving Size



  • 1 Tbsp oil
  • 1/2 Tbsp atsuete seeds
  • 500 g chicken, breast fillet, sliced into small pieces
  • 1 Tbsp peanut butter
  • 1/2 Tbsp sugar, brown
  • 1/2 tsp salt
  • 1/4 tsp pepper, black

  • 10 pcs barbecue stick


  • 2 Tbsp water
  • 2 Tbsp milk, evaporated
  • 1 tsp garlic, minced
  • 1 tsp soy sauce
  • 1/2 Tbsp sugar, brown

  • 3/4 cup cucumber, cut into cubes
  • 2 Tbsp sibuyas Tagalog/shallots, sliced


1. Sauté atsuete in oil for 2 minutes, strain. Set aside.
2. In a bowl, combine chicken, DEL MONTE Quick 'n Easy Kare-Kare Mix, peanut butter, brown sugar, salt, pepper and atsuete oil. Marinate at least 3 hours or overnight in the refrigerator. Drain the chicken.
3. Thread chicken into skewers. Set aside marinade. Charcoal-grill or pan-grill until cooked on both sides.
4. SAUCE: Thin out leftover marinade with water. Add remaining ingredients. Simmer until thick.
5. In a bowl, toss cucumbers and shallots together. Set aside.
6. Serve the chicken satay with sauce and cucumber-onion mixture.

Lusog Notes

This Chicken Satay recipe is a good source of niacin that helps release energy from food and also keeps the digestive and nervous systems healthy.

Chef's Tip

Don't overcook the chicken, as chicken breast has a tendency to become dry when cooked for a long time.

Cooking Skills Needed

  • Sautéing
  • Grilling
  • Simmering
  • Mixing
  • Slicing

Cooking Tools Needed

  • Bowls
  • Knife
  • Pan
  • Chopping Board
  • Measuring Cups
  • Spatula
  • Grill Pan
  • Measuring Spoon
  • Tongs

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