Summary of "Peanut Butter Lovers Need to Try This Chicken Satay"

Peanut Butter Lovers Need to Try This Chicken Satay

Ingredients

Chicken thighs — about 3 large or 4 small, skinless and deboned; cut into bite-sized chunks (breast can be used as a substitution).
Peanut butter — ~4 tablespoons (don’t overdo it — can become claggy).
Garlic — 3 cloves (remove any green sprout/core if present).
Ginger — a chunk about the same amount as the garlic (peel if not super-fresh; remove rotten bits if necessary).
Curry powder — medium strength, quantity to taste (a few teaspoons implied).
Light soy sauce — for the marinade (amount to taste).
Dark soy sauce — for the marinade (amount to taste).
Honey — used in the marinade (amount to taste).
Sweet chili sauce — used in the marinade (amount to taste).
“Disco salt” (MSG) — 1/4 teaspoon.
Lime — juice of 1 lime (see tip below for extra juice).
Coconut milk — about 1/4 of a can used to thin the sauce (full-fat preferred; reduced-fat optional).
Neutral vegetable oil — for frying.
Veg / salad for serving: little gem lettuce (cups), red pepper, red onion, sugar snap peas, herbs (coriander preferred; parsley as substitute), optional fresh red chili.
Salt / seasoning — adjust to taste (soy will provide saltiness).

Equipment & Prep

Cutting board and knife
Mixing bowl (for chicken and marinade)
Microplane or fine grater (optional but recommended for garlic/ginger)
Saucepan (to thin and warm the remaining marinade into a sauce)
Frying pan / skillet
Cling film for marinating
Colander (for washing greens)
Small serving dish for sauce

Step-by-step Method

Prep chicken: debone/deskinned pieces and cut into bite-sized chunks; place in a bowl.
Prepare aromatics: peel and finely grate/mince 3 garlic cloves and an equivalent amount of ginger (microplane recommended).
- Remove the green core from sprouted garlic and cut away any rotten parts of ginger.
Make the marinade/paste: combine garlic, ginger, curry powder, ~4 tbsp peanut butter, light & dark soy, honey, sweet chili sauce, 1/4 tsp MSG, and lime juice. Mix until a uniform paste.

The presenter humorously describes the ready consistency as “like the inside of a toddler’s nappy.”
Marinate chicken: add about half the marinade to the chicken, mix thoroughly by hand to coat, cover with cling film and refrigerate for about 1 hour.
Prepare vegetables and herbs (mise en place): slice red pepper into thin strips, slice red onion thinly, rinse and trim sugar snap peas at an angle, separate and rinse lettuce leaves, pick and rinse herbs (coriander preferred; parsley is a substitute).
Make the sauce: put the remaining half of the marinade in a saucepan, stir in coconut milk to thin (start with a small amount and add to desired consistency — roughly 1/4 can used), warm on medium then reduce to low and keep warm.
Cook the chicken: heat neutral oil in a pan over moderate heat. Add chicken in a single layer — do not overcrowd the pan. Fry for roughly 10 minutes (monitor visually) until pieces are browned/caramelized and cooked through. Aim for some char from the sugars but avoid burning.
Assemble and serve: fill lettuce cups with chicken pieces, sliced veg (onion, pepper, sugar snap peas), herbs and sliced chili if using. Spoon sauce into a small dish for dipping or drizzle over, and add an extra squeeze of lime.

Timings & Temperatures

Marinate: ~1 hour in the fridge.
Sauce: warm on medium until combined, then keep on low.
Frying: moderate heat; approx. 10 minutes for bite-sized thigh pieces (watch for browning but not burning).
Avoid high heat because the marinade contains sugar that can burn quickly.

Technique Cues & Chef Tips

Remove the green core from sprouted garlic to avoid off-flavors.
If ginger is very fresh you may not need to peel it; otherwise peel and discard spoiled parts.
Use a microplane for finely grating garlic and ginger — recommended as a worthwhile investment.
To get more lime juice: roll the lime, shave off the ends, then cut lengthwise for more surface area.
Don’t overcrowd the pan — the chicken will steam rather than fry and caramelize.
Keep heat moderate — sugars in the marinade can burn at high heat.
Don’t overuse peanut butter or the sauce will become too thick/sticky (“claggy”).
When using canned coconut milk, shake well to recombine separated solids and water before measuring.

Common Mistakes to Avoid

Using too high heat (burnt sugar).
Overcrowding the pan (prevents proper browning).
Adding too much peanut butter (texture becomes claggy).
Using spoiled garlic/ginger or moldy herbs — discard bad parts.

Variations

Use chicken breast instead of thighs for a leaner option.
Reduced-fat coconut milk can substitute full-fat.
Serve as a stir-fry instead of lettuce cups (presenter’s earlier versions); lettuce cups are suggested as a fresher, lighter option.
Add more vegetables to the salad cups: cucumber, carrot, radish, etc.
Substitute parsley for coriander if fresh coriander is unavailable.

Plating & Serving Suggestions

Serve chicken satay in little gem lettuce cups for a fresh, shareable handheld dish.
Include sliced red onion, red pepper, herbs, and sliced fresh red chili for heat and colour.
Serve the peanut-satay sauce in a small dish for dipping and offer an extra lime wedge to squeeze over.
Great for sharing.

Safety Notes

Marinate chicken in the fridge for about an hour.
Discard visibly rotten ginger or moldy herbs; check ingredients before use. (The presenter described smelling previously prepped chicken as a personal check in the video.)

Sources / Presenter

Video title: “Peanut Butter Lovers Need to Try This Chicken Satay”
Presenter: not named in the subtitles (references viewers playing “Adam bingo” in the comments).
In-video reference: microplane/grater link mentioned in the video description (affiliate link referenced).