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Chicken satay andrew rudd edit
Harry Clarke and Brian Weir

Chicken satay with spicy peanut butter

This recipe from Andrew Rudd, executive chef and owner at Medley, is perfect for entertaining.



4 skinless, boneless chicken breasts, sliced into strips

For the marinade:

  • 2 tablespoons clear honey
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • A few drops Tabasco
  • 2 garlic cloves, crushed
  • 5cm piece fresh ginger root, grated
  • 1 stalk lemongrass, peeled, bruised and finely chopped

For the spicy peanut sauce:

  • 2 garlic cloves, crushed
  • 2 small chilli peppers, finely diced
  • 1 tablespoon hot chilli paste/sauce, or more if you like
  • ½ lime, juice only, or to taste
  • 2 tablespoons grated fresh ginger
  • 1½-2 tablespoons caster sugar, to taste
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons coconut milk
  • 1 tablespoon chopped fresh coriander leaves
  • 1x510g jar smooth peanut butter
  • 100ml boiling water, if required


  1. Begin by preparing the marinade. Simply put all the ingredients in a bowl and whisk them until combined or you can put them in a large ziplock bag and give it a shake.
  2. Place the chicken pieces in the marinade, making sure they are well coated, and cover the bowl (or seal the bag) and set aside for at least 30 minutes. Overnight would be better.
  3. In the meantime, prepare the peanut sauce dressing by blending all the ingredients in a food processor, with the exception of the peanut butter and boiling water. This will ensure that the flavour is evenly distributed. Then add the peanut butter to the mixture in the food processor and whizz for 30 seconds. The mixture needs to be smooth and should have the consistency of heavy cream. If it is too thick, drizzle in some hot water, as this will loosen it. If it becomes too thin, add more peanut butter.
  4. Remove the chicken strips from the marinade; drain and pat dry with kitchen towel. Grill them on a hot griddle pan or a non-stick frying pan for about 2–3 minutes on each side. Serve on warm plates with the peanut sauce on the side. A bed of noodles goes well on the side.

TIP- If you don’t use all of the peanut sauce, pour it back into the tub and store in the fridge for up to one week.

Photography: Harry Weir, assisted by Brian Clarke