Thai chicken satay

  • Preparation time 15 minutes
  • Cooking time 15 minutes
  • Servings


600 g

of boneless chicken breast

45 ml

of soya sauce

15 ml

of Berthelet Five Forks Thai Seasoning

15 ml

of sesame oil

15 ml

of finely chopped fresh coriander

125 ml

of mayonnaise

30 ml

of coconut milk

10 ml

of Berthelet Signature Powdered Asian Broth Base

15 ml

of Berthelet Signature Black Sesame Seeds


Step 1
Cut the chicken breast into long strips.

Step 2
Mix the soya sauce, sesame oil and Thai spice mix in a bowl. Add the meat and let it marinate in the fridge for 1 hour.

Step 3
Skewer the chicken strips on bamboo skewers. Place the kebabs on a sheet of parchment paper on an oven-proof sheet.

Step 4
Cook at 175°C (350°F) for 12 minutes or so. Check that the meat is cooked through.

To make the dipping sauce
Mix the mayonnaise, coconut milk and powdered Asian stock base.
Serve the kebabs on a plate or upright in glasses. Sprinkle with chopped coriander and serve with the dipping sauce.