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Ethnic Cuisines

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Thai Roasted Chicken Satay

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Nutrition Facts

Serving Size: 5 oz 2 Skewers & 2 oz Sauce (142 g )
Amounts Per Serving
Calories 350
Calories from Fat 190
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 960mg 40%
Potassium 320mg 10%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 11g  
Protein 13g  
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 24 Skewers
Serving Size: 5 oz


Amount Ingredients
24 Bamboo Skewers
1 qt. Water
24 Chicken Breast Tenders, 1 oz. Pieces
2 Tbsp. Custom Culinary® Gold Label Savory Roasted® Chicken Base
3 cups Chinese Hoisin Sauce
1 1/2 cups Chinese Plum Sauce
1/2 cup Distilled White Vinegar
2/3 cup Honey
2/3 cup Sherry, Dry
1/4 cup Garlic, Minced
Peanut Sauce:
1 1/2 cup Water, Warm
2 Tbsp. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
1 Tbsp. Custom Culinary® Gold Label Savory Roasted® Chicken Base
2 oz. Peanuts, Roasted and Unsalted
2 cups Coconut Milk, Unsweetened
8 oz. Peanut Butter, Smooth
2 oz. Dark Brown Sugar
1 oz. Tamari Sauce
2 tsp. Cumin, Ground
2 tsp. Coriander, Ground
1 Tbsp. Ginger, Freshly Grated

Recommended Products: 9105 Gold Label Savory Roasted® Chicken Base, 9800 Gold Label Savory Roasted® Vegetable Base


  1. Soak skewers in water for 24 hours.
  2. Place chicken pieces between heavy plastic wrap. Pound out evenly until 1/4" thick. Thread chicken on skewer, leaving approximately 1 inch at each end of the skewer. Place in a deep sided plastic pan.
  3. For Marinade: In a food processor combine Gold Label Savory Roasted® Chicken Base, hoisin sauce, plum sauce, vinegar, honey, sherry, and garlic. Blend until smooth. Pour marinade over chicken. Marinate refrigerated.
  4. For Peanut Sauce: In a food processor combine water, Gold Label Savory Roasted® Vegetable Base, Gold Label Savory Roasted® Chicken Base, peanuts, coconut milk, peanut butter, brown sugar, tamari sauce, cumin, coriander, ginger. Mix until smooth and well blended. Refrigerate.
  5. Remove chicken skewers from marinade, drain well. Place skewers on a well oiled baking tray. Let rest for 30 minutes. Place skewers in a 425°F oven for 12-15 minutes until chicken reaches 160°F internal temperature.
  6. Remove skewers from oven. Brush each skewer with 1 oz. peanut sauce.

Optional Ingredients: Sprinkle with crushed peanuts, toasted coconut and freshly chopped cilantro.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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