Chicken Saté with Ginger Garlic Sugar Snap Peas

Saté is a dish made by putting some meat on a skewer and grilling it with warming spices that originated from Indonesia. Saté is meant to get charred, the best way to do so is on the grill. Saté can be made with any meat, however, lamb, fish, chicken, and pork work best. For this recipe I used chicken thigh and leg pieces (de-boned and mixed together from Costco). Chicken Saté can be either a main dish or an appetizer.

What exactly is Saté you ask? Well Saté is a blend of Asian spices: salt, brown sugar, garlic, white onion, coriander, shallots, ginger, turmeric, paprika, Ancho pepper, galangal, cayenne and lemon grass. You can find Saté mixes in Asian markets, I purchased mine from Penzeys Spices.

I know I wanted an equally easy side dish to go with this quick and easy dinner. While I was in the grocery store the sugar snap peas popped out at me. Sugar snap peas can be eaten raw or cooked, so I know I could get a quick saute on them with some garlic and ginger and that would be fine for dinner.

Chicken Saté:

  • 1 pound of de-boned chicken thighs or chicken breasts
  • 2 Tbs. of sesame oil or coconut oil
  • 2 cloves of garlic cut into quarters
  • 3 Tbs of Saté seasoning

Snap Peas:

  • 3/4 pound of fresh sugar snap peas
  • 2 cloves of garlic, minced or grated
  • 1Tbs. of fresh ginger, grated
  • 1 tsp of Chili oil (omit if you don’t want any heat or more if you like it spicy)
  • 1 Tbs of sesame oil
  • squeeze of lime (1/4 of a lime)
  • Salt and pepper to taste

You will also need skewers, if using wooden ones, soak in water for a minimum of 30 minutes to prevent burning.

Chicken Saté:

  1. Cut chicken into one inch strips (will be woven onto skewers later)
  2. Combine all the chicken Saté ingredients into a plastic baggie or bowl to marinate for a minimum of 2 hours, preferably overnight.
  3. Once the chicken has had time to marinate, weave pieces onto skewers (if using wooden make sure they soaked for at least 30 minutes)
  4. Next place chicken skewers on a pre-heated grill with a lightly oiled grate (medium-high heat), you can also use a hot griddle pan
  5. Cook for about 2 1/2 – 3 minutes on each side or until the meat releases from the grill (if using a meat other than chicken the cooking time may vary)
  6. Make sure to get a good char and grill marks on the chicken. For an appetizer I would leave on the skewers to dip in a sauce.
  7. Serve hot with some soy sauce (Mix 2 Tbs soy sauce, 1 tsp minced shallot, pinch of sugar, splash of lime juice) or a Thai peanut sauce (I didn’t have time to make one, but here is a good recipe)
Trimming a sugar snap pea.

Garlic Ginger Sugar Snap Peas:

  1. Rinse the snap peas and pat dry
  2. Trim the peas: Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you and the thicker point to the top (point that was picked from plant). Cut the top of the pea and pull off the tough string that runs along the length of the pod. (see picture above)
  3. In a saute pan, heat the sesame and chili oil on medium heat
  4. Once oil is hot, add the ginger and let it sit for about 45 seconds.
  5. Add the sugar snap peas and toss in with the oil and ginger.
  6. Let them cook for about 2 minutes, stirring occasionally.
  7. Add in garlic, salt and pepper and stir everything together
  8. Let the peas saute for another 3-4 minutes so they soften up a little more (you do not want them to cook into mush, they should still have a snap to them)
  9. Squeeze the lime on and cut the heat off and serve them warm


I hope you enjoy at least one of these recipes. Let me know how they turn out!


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