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Thai Lemongrass Chicken Satay


30 min

Preparation time

10 min

Cooking time



A creamy yet zesty, chicken satay which is equally delicious with any type of meat or tofu.


  • 8 bamboo skewers.
  • 2 medium skinless chicken breasts,diced.
  • 200g Thai Taste Satay Peanut Sauce
  • 1/2 jar Thai Taste Lemongrass - drained

Steps for cooking

  • 1.Soak bamboo skewers in warm water for 30 minutes.
  • 2. In a pestle and mortar grind the lemongrass to help release the flavour and to a large bowl. and the chicken and half of the satay peanut sauce.
  • 3. Thread about 4 pieces of chicken onto skewers.
  • 4. Put under a hot grill for approx 6 mins until cooked through.
  • 5. Serve hot.
  • 6. Pour remaining satay peanut sauce into a bowl and serve as a dipping sauce.




Gluten Free:





Chef’s Tips

For even better flavour, if you have more time, marinate the meat in the sauce for at least 1 hour. Serve with Sticky Rice for a more substantial snack or as part of a Thai meal.

Did you know

The full spelling of Thailand’s capital, Bangkok, was clearly finalised before the days of Twitter. It is known to Thais as Krung Thep Maha Nakho, but its full ceremonial name is Krungthepmahanakhon Amonrattanakosin Mahintharayutthaya Mahadilokphop Noppharatratchathaniburirom Udomratchaniwetmahasathan Amonphimanawatansathit Sakkathattiyawitsanukamprasi.

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