I love the flavors of Asian cuisine, especially in this amazing and flavorful combination of Chicken and Beef Satay with Spicy Peanut Sauce.
This dish is savory, sweet, spicy, creamy, pungent… satay with spicy peanut sauce has it all!
Skewered thin strips of meat are marinated in soy sauce, sake, fresh garlic, ginger, honey and then grilled to perfection. It’s served with the most decadent, rich, creamy, spicy and tasty sauce.
Satay originated in Indonesia and has become extremely popular in Southeast Asia. Countries like Thailand, Malaysia and the Philippines all have similar versions. If you live somewhere in North America, you can find it in many non-Asian restaurants usually served as an appetizer.
Years ago, I used to do a lot of catering. This dish was always requested by my customers. I made it so many times that my oldest son calls it “comfort food” as it brings back childhood memories. Don’t worry he also has dinosaur shaped frozen chicken nuggets as a childhood memory…. yeah even chef-y moms keep that stuff handy.
As you can see from the photos, I decided to make a combination of chicken and beef satay.
If using beef, choose a somewhat toothsome (less tender) cut of meat like flank steak or skirt steak. Not only will you be slicing the meat thin, but the marinade will act as a tenderizer. In other words, there’s no need to go with tenderloin here.
For a vegetarian option; tofu, portobello mushrooms and zucchini work very well as they will benefit from the intense flavors of the marinade.
- Even though this is usually served as an appetizer; at home oftentimes we turn it into the main course! Add Asian cucumber salad, steamed brown rice or rice noodles (my kids’ favorite) for a complete and fulfilling meal.
- Allergic to peanuts? Try making the sauce with almond butter!
- No sake? No problem! When I run out of sake, I don’t go running to a liquor store. I use mirin or rice wine vinegar. Mirin is sweeter than sake so lightly adjust the sugar amount on the marinade. Rice wine vinegar is a bit stronger so add a little water to the marinade.
PIN IT FOR LATER