Life Journal

Chicken Satay

Chicken Satay

Instant Pot Chicken Satay

To marinade (do the day before):
2 tbsp kecap manis (this is a thick, sweet soy sauce)
1 tsp dark soy sauce
500 g chicken thigh fillets (or breast), cut into 1.5 inch bite size pieces (skinless and boneless)

For the sauce:
1 tbsp coconut oil
4 rounded tbsp peanut butter
2 cloves garlic, peeled
1 inch ginger, peeled
3 shallots, peeled
1 tbsp lemongrass paste (or use the green part of a fresh stalk)
1 lime, juiced
2 tsp sriracha (or chilli sauce of your choice)
2 tsp curry powder (i.e. Hot Madras Curry Powder)

To finish:
2 spring onions, sliced on the diagonal
1 tbsp roasted and salted peanuts, chopped or crushed

Mixing the kecap manis, soy sauce and chicken thighs, marinate for at least 30 minutes, overnight is better.
Blend all the ingredients for the sauce into a food processor or blender. (this made me cry and my eyes hurt!). Trickle in 4 tbsp of water with the motor running until you have a thinner and smooth sauce.
Mix the marinated chicken and sauce together and then scrape into the inner pot of the Instant Pot, laying the thighs in a flat, even layer. Place the lid on and set on Manual for 12 minutes the QPR.
Stir the chicken very well and if you want more sauce, add a little boiling water and cook briefly on Sauté mode to ensure it combines with the sauce nicely. If not, serve on top of steamed rice garnished with the sliced spring onions and crushed peanuts.

Preparation photos

The first time I did this was also the first time pressure failed to build up and some of the sauce stuck to the bottom. Pressure didn’t build up because the ring wasn’t on properly but the timer still came on. I managed to salvage the meal by pressure cooking it again, this time making sure the pressure built up. It didn’t taste too bad, but I will try this again and report back on what it tastes like when it all goes well. I marinated the chicken for well over a day, so the chicken did taste very nice, the main issue with lack of pressure building was sauce sticking to the bottom and having to cook it again for 8 minutes.

Original recipe here:


Get every new post on this blog delivered to your Inbox.

Join other followers: