Chicken Satay, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Chicken Satay with Cashew Sauce and Mango Salad

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  • Level: Easy
  • Total: 2 hr 30 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 servings


Chicken Satay:

Cashew Sauce:

Mango Salad:


Special equipment:
12 wooden skewers
  1. For the chicken: Place the chicken strips into a bowl or a large zip-top bag. Add in the coconut milk, soy sauce, fish sauce, garlic, shallot, ginger, lemongrass, chili or cayenne to taste, brown sugar or honey, turmeric and coriander and mix everything together until the chicken is well coated. Seal the bag or cover the bowl with plastic and place in the fridge to marinate for at least 2 hours or overnight. While the chicken is marinating, soak 12 wooden skewers in a dish of water on the counter.
  2. Thread the chicken onto the skewers and set aside at room temperature for 15 minutes. Discard the remaining marinade.
  3. Meanwhile, for the cashew sauce: Whisk together the cashew butter, coconut milk, fish sauce, lime juice, garlic, soy sauce and sriracha to taste.
  4. For the mango salad: Stir together lime juice, fish sauce, brown sugar, chili and shallot in a large bowl. Add the mango, red pepper, cilantro and cashews to the bowl and toss to combine.
  5. Preheat a grill or a cast-iron skillet or grill pan over medium-high heat. Add a few teaspoons of oil to the pan and cook the chicken in batches until golden brown and cooked through to 165 degrees F (75 degrees C), turning the skewers occasionally. Allow the chicken to rest for 5 minutes.
  6. For serving, scatter the chicken with cilantro and serve with lime wedges, cashew sauce and mango salad.