"....it all began with retirement plans over 30 years ago..."

Satay Chicken with Peanut Sauce


  • 450g Organic Boneless Skinless Chicken Breasts, cut into 1-inch strips
  • 2 tbsp reduced-sodium soy sauce
  • 1/2 tbsp fish sauce (or additional 1/2 tablespoon soy sauce)
  • 2 tbsp freshly squeezed lime juice (from 2 small, juicy limes)
  • 1 tbsp honey
  • 1 tbsp Sriracha sauce
  • 2 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • 5 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tbspĀ tamari
  • 2 tsp fish sauce
  • 2 tsp Sriracha sauce
  • 1 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tbsp freshly squeezed lime juice (from about 1 small lime)
  • Chopped fresh coriander, chopped unsalted roasted peanuts, and lime wedges, for serving


  1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken stock, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
  3. When ready to cook, preheat the BBQ grillĀ to medium high. Thread the chicken onto skewers.
  4. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and coriander, then serve warm with peanut sauce and lime wedges.
151-155 Woodlands Drive Braeside VIC 3195 Australia
Wholesale 1300 762 025 (+61 3 8585 1577)