- Cut the chicken into ½-inch strips, against the grain, about 5 to 6 inches long. Place the chicken strips in a stainless-steel bowl.
- Combine the soy sauce, sugar, poke sauce, lime juice, fish sauce, coriander, garlic, turmeric, basil, coconut milk, and sunflower oil in a bowl. Whisk to combine.
- Pour half of the marinade over the sliced chicken. Mix well, cover, and place in the refrigerator for one hour to overnight.
- Thread the chicken strips onto skewers, leaving the bottom 2 inches free, making sure the chicken covers the rest of the skewer completely.
- Grill the chicken skewers on a preheated and seasoned grill set to medium high heat, turning to create nice char marks and until the chicken is just cooked through.
- Baste the skewers while they are cooking with some of the remaining marinade throughout the grilling process.
- Serve the satay skewers with the remaining sauce, sprinkled with chopped cilantro.
Chicken Satay
Yield
50
kikkoman products used:
ingredients
Ingredients
10 lb. Chicken, breast, boneless, skinless
100 ea. Wooden skewers, 8-inch, soaked
Marinade
2 cups Kikkoman® Gluten-Free Tamari Soy Sauce
2 lb. Sugar, light brown
2 cup Kikkoman® Poke Sauce
¾ cup Lime, juice
¾ cup Fish sauce
3 Tbsp. plus 1 tsp. Coriander, ground
2 Tbsp. plus 2 tsp. Garlic
1 Tbsp. Turmeric, ground
3 Tbsp. Thai basil, chopped
3 cups Coconut, milk
3 Tbsp. Oil, sunflower
2 cups Cilantro, fresh, chopped
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE