Thai Chicken Satay with Peanut Sauce & Cucumber Salad - Recipe

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(serves 3-4 persons)
Lobo Satay Seasoning Mix (Package A) 1 packet
Chicken breast ½ kg (17.5 oz)
Coconut milk Ό cup (60 ml)

Dipping Sauce
Lobo Satay Sauce Mix (Package B) 1 packet
Coconut milk Ύ cup (180 ml)
Vegetable oil 3 tablespoons

Cucumber Salad
Vinegar 4 tablespoons
Cane sugar 5 tablespoons
Salt Ύ teaspoon
Cucumber, chilli and red onion as desired

A favourite entree’ or party dish that is a great way to start a meal or any time as a snack. Chicken Satay tastes extra delicious with the seasoning marinade and special, tasty sauce.

• Clean chicken and slice into thin strips length wise.
• Dissolve Satay Seasoning Mix (Package A) in the coconut milk and dredge the chicken in it. Leave to marinate 1 hour.
• Thread marinated chicken onto skewer. Grill at medium heat until cooked.

Dipping Sauce
• Mix Satay Sauce Mix (Package B) in coconut milk and 3 tablespoons of vegetable oil.
• Bring to the boil. Lower heat and stir 15 minutes.

Cucumber Salad
• Mix vinegar, brown sugar and salt together.
• Set on stove until sugar dissolves completely. Leave to cool down.
• Slice cucumber, chilli and red onion. Place in a bowl. Pour in the dressing to serve.


• For extra tender chicken, marinate overnight in the refrigerator.
• Do not leave the vegetables in dressing for too long, or they will lose crispness.