Some recipes just transport you. This Chicken Satay with Thai Carrot and Radish Salad is absolutely one of them. The moment that peanut sauce starts bubbling and the chicken hits a hot skillet, the kitchen fills with something incredible. Warm. Nutty. Just the right kick of chilli. Paired with a sweet, crunchy radish salad, it’s a plateful of south-east Asian flavour that we come back to again and again.
Why We Love This Recipe
First and foremost, it’s the smell. There’s genuinely nothing quite like the aroma of satay sauce warming on the hob. It sets the tone for the whole meal before anyone has even sat down. Beyond that, though, it’s the contrast of textures and flavours that makes this dish so special.
The chicken is tender and deeply savoury from the marinade. The peanut sauce is rich, nutty, and warming. The Thai carrot and radish salad, meanwhile, brings freshness and crunch that cuts right through the richness. Together, the combination is perfectly balanced. It’s the kind of meal that feels restaurant-worthy but comes together in your own kitchen.
For us, this dish also carries a feeling of summer. It’s the sort of food you want to eat outside, with the BBQ coals blazing and the chicken just catching at the edges. Even so, the skillet version indoors is every bit as satisfying. Rain or shine, this one always delivers.
Why This Dish Works on a Budget
Chicken thighs can easily be used instead of breasts and are consistently one of the most affordable options at UK supermarkets. They also hold their flavour brilliantly during marinating and cooking. Furthermore, the peanut sauce uses mostly store cupboard staples. Peanut butter, soy sauce, garlic, and a little chilli go a very long way.
The salad, additionally, is built from budget-friendly vegetables. Carrots and radishes are inexpensive, widely available, and last well in the fridge. As a result, this is a dish that looks and tastes far more impressive than the cost would suggest. It’s a proper flavour-packed meal without the price tag to match.
A Little Bit of History
Satay is originally an Indonesian dish, and it’s one of the most beloved street foods in south-east Asia. Traditionally, it’s meat marinated in aromatic spices, threaded onto skewers, and cooked over hot coals. Simple in method, extraordinary in flavour. It spread across the region over centuries, and today you’ll find versions of it throughout Malaysia, Thailand, and Singapore — each with their own subtle twist.
The peanut sauce that accompanies it is equally iconic. Rich and deeply savoury, it’s the perfect partner to grilled meat. Our version stays true to that spirit. However, it’s been kept simple and accessible so that it works for a midweek dinner as much as a weekend BBQ. The Thai-inspired carrot and radish salad brings a nod to the broader south-east Asian influence — fresh, vibrant, and full of character.
Will You Be Trying It?
We genuinely hope so. This Chicken Satay with Thai Carrot and Radish Salad is one of those recipes that earns its place in your regular rotation. It’s impressive enough for guests. Equally, it’s straightforward enough for a Tuesday evening after work.
Don’t be put off by the ingredient list, either. Most of it comes together in minutes. The bulk of the prep time is simply the chicken marinating in the fridge — completely hands-off and completely worth it. Drop a comment below and let us know how you get on. Did you cook it on the BBQ or in a skillet? Did you add your own twist to the peanut sauce? We’d love to hear everything — and if you share your photos on Instagram, tag us so we can see your results!
Final Thoughts
In short, this recipe is a brilliant example of how a handful of straightforward ingredients can create something truly special. Bold south-east Asian flavours, a rich peanut sauce, tender marinated chicken, and a fresh crunchy salad — it all comes together beautifully. Moreover, it works just as well on a weeknight as it does at a summer BBQ. Bookmark this one. It’s a dish worth making over and over again.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across the top 5 UK supermarkets:
- Aldi – £1.97
- Asda – £2.21
- Sainsburys – £2.60
- Tesco – £2.40
- Morrisons – £2.22
(Prices and stores correct at the time of posting — always worth checking for offers!)
CHICKEN SATAY WITH THAI CARROT AND RADISH SALAD
Ingredients
Chicken Satay
- 4 chicken breasts approx. 600g, cut into large chunks
- 2 tbsp ketchup
- 2 tbsp fish sauce
- 2 garlic cloves crushed
- 100 ml coconut milk we used low fat
- 4 –8 skewers see Recipe Notes
Satay Sauce
- 1 red chilli deseeded and roughly chopped
- 1 red onion roughly chopped
- 2 cm piece of fresh ginger peeled
- 2 garlic cloves crushed
- 2 tsp light brown sugar
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp olive oil
- 150 g crunchy peanut butter
- 300 ml coconut milk
- 1 lime juiced
Thai Carrot and Radish Salad
- 4 tbsp sweet chilli sauce
- 1 lime zest and juice
- 1 tsp fish sauce
- 2 carrots coarsely grated
- 10 radishes thinly sliced
- 2 large spring onions thinly sliced
- A small handful of fresh basil thinly shredded (add just before serving — see Recipe Notes)
To Serve
- Cooked basmati rice
- Lime wedges
- Chopped fresh basil and sliced red chilli
- Prawn crackers
Instructions
Step 1 — Marinate the chicken
- Start here, because the chicken needs time to soak up all those lovely flavours. In a large bowl, combine the ketchup, fish sauce, coconut milk, and crushed garlic. Give it a good stir — it'll look a little loose and pale at this stage, but don't worry, that's exactly right. Add your chicken chunks and toss everything together until each piece is well coated. Cover the bowl with cling film and pop it in the fridge for at least 2 hours, or up to 24 hours if you're planning ahead. The longer it marinates, the deeper and more delicious the flavour will be.
- If you’re using wooden skewers, submerge them in a jug or tray of cold water now. Leave them to soak while the chicken marinates — this stops them scorching when the chicken hits the heat.
Step 2 — Make the satay sauce
- When you're ready to get cooking, start with the satay sauce so it has time to simmer and develop. Heat the olive oil in a medium saucepan over a medium heat. Once it's shimmering, add the chopped red chilli, red onion, garlic, and ginger. Stir everything around and let it fry gently for around 5 minutes. You're looking for the onion to soften and turn translucent, and the whole pan to smell absolutely gorgeous — warm, garlicky, and a little spicy.
- Once softened, add the peanut butter, coconut milk, soy sauce, fish sauce, and brown sugar. Stir well as everything comes up to a gentle simmer — you’ll see the peanut butter gradually loosen and melt into the sauce, turning it thick, creamy, and a lovely golden-tan colour. Keep stirring regularly to prevent it catching on the bottom.
Step 3 — Blend and finish the sauce
- Carefully pour the sauce into a blender and blitz until completely smooth. It'll transform into the most silky, gorgeous satay sauce. Pour it back into the pan, stir in the lime juice, and have a taste — it should be nutty, slightly sweet, and with a gentle heat. If it feels a little thick, add a splash of water and stir through until you reach a consistency you're happy with. Keep it on the lowest heat to stay warm until you're ready to serve.
Step 4 — Make the salad
- This comes together really quickly. In a medium bowl, whisk together the sweet chilli sauce, lime zest and juice, and fish sauce — this is your dressing. Add the grated carrot, sliced radishes, and spring onions, then season with a small pinch of sea salt. Toss everything together really well until the vegetables are coated in the dressing. Set aside. Hold back the shredded basil for now — add it right before serving to keep it fresh and vibrant (see Recipe Notes).
Step 5 — Cook the chicken skewers
- Now for the best bit. Heat a skillet or griddle pan over a high heat until it's properly, searingly hot — this is key for getting that charred edge on the chicken. Alternatively, if the BBQ is fired up, even better. Thread your marinated chicken pieces onto the skewers, leaving a small gap between each piece so they cook evenly rather than steaming.
- Place the skewers onto the hot skillet or BBQ grill and leave them alone for 3 minutes — resist the urge to move them too soon. You want them to build up colour and get those dark, slightly charred edges that are absolutely full of flavour. After 3 minutes, you should see the edges turning white and opaque about halfway up — that’s your cue to turn them. Cook for a further 3–5 minutes on the other side.
- The chicken is ready when it reaches 75°C in the thickest piece on a meat thermometer, or when the juices run clear if you cut a piece in half. Once cooked, set the skewers aside to rest for a couple of minutes — this keeps the chicken beautifully juicy.
Step 6 — Bring it all together
- Stir the shredded basil through your salad just before you plate up. Spoon a generous portion of basmati rice onto each plate, add a pile of the carrot and radish salad alongside, then lay a chicken skewer over the top. Finish with a good drizzle (or a big spoonful — we won't judge) of the creamy satay sauce. Scatter over some chopped basil and sliced red chilli, tuck a lime wedge on the side, and serve with prawn crackers. Absolutely stunning.
Notes
- Skewers: We use metal skewers as they’re reusable and need no prep. If you’re using wooden skewers, soak them in cold water while the chicken marinates — at least 30 minutes — to prevent them from burning during cooking.
- Fresh basil tip: Add the shredded basil to the salad only just before serving. Basil turns black very quickly once cut and mixed with acidic dressing, so keeping it separate until the last moment keeps the salad looking and tasting fresh.
- Marinating time: Two hours is the minimum, but if you can marinate overnight, please do — the flavour difference is really noticeable.
- Satay sauce consistency: The sauce thickens as it sits. If it gets too thick before serving, simply stir in a little warm water, a splash at a time, until it loosens back up.
- No blender? If you don’t have a blender or food processor, you can finely chop the chilli, onion, garlic, and ginger before frying. The sauce won’t be quite as silky but it’ll still be delicious.
- BBQ vs skillet: Both work brilliantly. The BBQ adds extra smokiness and char; the skillet gives you more control over heat. Either way, make sure the cooking surface is very hot before the chicken goes on.
- Make it milder: If cooking for younger children or anyone sensitive to heat, simply leave out the red chilli in the satay sauce. The sauce is still wonderfully rich and flavourful without it.
- Leftovers: The satay sauce keeps well in the fridge for up to 3 days and reheats beautifully. It’s also incredible as a dipping sauce for plain chicken or vegetables the next day.
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