Chicken Satay with Walnut Sauce

Poultry Recipes

Chicken Satay w Walnut Sauce by Tiny Chili Pepper 1

Grilling on skewers seems like a universal way to cook meat, don’t you think? Most citizens of the world probably have their own versions and names for it. Still, it’s the same delicious idea :). Indonesians (and some of our South East Asian neighbors) call this method as sate or satay. As a popular street food in the country, satay comes in different variation depending on the region. In my hometown, chicken satay with peanut sauce seems to be consistently in demand. One common scene close to dinner hours would be seeing a satay vendor push his cart on residential streets while calling out, “Teee…Sate.” Someone would usually shout back from their porch, “Satay man, come.” The vendor would stop in front of that house and start grilling. With a traditional bamboo fan on one hand, he’d fan the charcoal grill on his cart and turn and adjust the satay, to make sure they’re cooked properly, with the other hand. A wonderful aroma would fill the air. Once the satay is done, he’d start mixing the peanut sauce, shallots, sweet soy sauce, and chili paste and place the satay on top of it. I loved watching this “performance” when I was little.

by Tiny Chili Pepper

I think what makes chicken satay so special would be the sauce. That nutty, sweet, savory, and tangy flavors…all in perfect harmony. Inspired by a recent cookout at a friend’s house, I decided to make my version of chicken satay this week. I’ve made peanut sauce before but this time I used the raw walnuts that I had at home. So here it goes:

For the chicken satay, we’ll need:

  • 5-10 skewers (soaked in water for 15 minutes)
  • 2-3 boneless and skinless chicken breasts (get the smaller size). You could also use boneless and skinless chicken thighs. Cut into strips (same size) to make them skewer-friendly.
  • 2 tablespoon of extra virgin olive oil
  • Salt
  • Pepper
  • Coriander powder
  • Ginger powder
  • Lime juice from ½ lime

Walnut sauce:

  • 1 cup of raw walnuts
  • 3 shallots
  • 4 garlic
  • 3 cayenne peppers
  • Lime zest from 1 lime
  • Lime juice from ½ lime
  • Salt
  • 2 tablespoon of sweet soy sauce (substitute with: a mix of 1 tablespoon of light soy sauce and 1 tablespoon of honey)


  • Marinade the chicken strips with olive oil, lime juice, a pinch of salt and pepper, and a dash of coriander and ginger powder. Set them aside for 10-15 minutes.
  • In a food processor, mix: walnuts, shallots, garlic, peppers, salt, lime zest, and lime juice.
  • Heat up a non-stick pan and cook the walnut mixture for two or three minutes until it starts to brown.
  • In a bowl, mix the cooked walnut blend with the sweet soy sauce. Taste and adjust accordingly. I like to add thinly sliced shallots to the sauce at the end.
  • Thread the chicken meat onto the skewers.
  • Fire up the grill and cook them thoroughly (mine went for about 5 minutes on each side).
  • On a serving plate, set the chicken satay and drizzle with the walnut sauce.

with Mango Sambal by Tiny Chili Pepper

Great to serve with rice or grilled corn or just by itself. I served mine with  mango sambal and rice. A nice dinner-for-two out on our little patio 🙂

Have a great day and thanks for coming!

Beef Chorizo Sloppy Joe – Mini Burger Series

Beef Recipes, Burger

I had been wanting to try beef chorizo. Before this entry, I had only tasted a vegetarian version of chorizo, made from tempeh, and it was delicious. The wonderful smokey and peppery seasonings flavor had stayed in my food memory waiting to be experienced once again.  But how to prepare and enjoy beef chorizo was another question.

One Sunday morning I turned on the TV, flipped to Food Network, and saw an episode of the Sandwich King where the host, by chance, was making: Sloppy Jose with Chorizo, Charred Poblanos, and Avocado Crema. “Well, that’s it,” I thought, “My question received an answer.” 🙂 What a great coincidence. I accepted the show as a sign for me to continue the mini burger fiesta Jeff and I were having. This time it was with beef chorizo!

Here’s my adapted version of the Sandwich King’s recipe:

  • 1 Mexican beef chorizo (the packet I got was 10 oz or a bit more than a half a pound)
  • 1 cup store-bought refrigerated fresh salsa
  • Light shredded mozzarella
  • 2 red bell peppers (julienned)
  • Salt
  • Pepper
  • Cumin powder
  • 4-6 dinner rolls (halved)


  • Fire up the grill.
  • Prepare an aluminum foil, fold along the edges to create barrier (so that the meat and salsa won’t run away from the foil while cooking), and poke a few holes in the middle of the foil using a fork (to create a way out for the fat and moisture). Place on the grill.
  • Unwrap the chorizo and place on an aluminum foil.
  • Let the meat cook for 15-20 minutes (I choose to cook it on a grill outside because it could get very smokey and very fragrant).
  • After it cooks for 15 minutes, add the salsa to the meat, and let it cook for another 10 minutes. Place on a plate.
  • Saute the julienned red bell peppers with a little bit of canola oil, salt, pepper, and cumin powder (until the peppers become soft).
  • Toast the buns
  • Sprinkle the cheese on the bottom bun, add a scoop of the chorizo salsa mix, put a couple of sliced peppers on top of the mix, and place the top bun.

Since these sloppy joes are already so flavorful and rich, I opt out of making the avocado crema.

(Makes 6 delicious mini sloppy joes)