Chicken Satay Sticks with Wasabi Mayonnaise Recipe

These sticks are great for dinner or they also work well as appetizers for a party with the hot wasabi dipping sauce.

June 2005

  • chicken-skewers
    Adults and kids alike will enjoy these satay sticks, just remember to keep the kids away from the hot sauce!
    Photo by GettyImages/Paul_Brighton
  • chicken-skewers

Yield: 4 servings

Chicken Satay Sticks with Wasabi Mayonnaise have a spicy, exotic flavor.


  • 1 pound ground chicken
  • 1/2 cup flaked coconut
  • 2 tablespoons chopped fresh coriander
  • 1 egg
  • 2 teaspoons brown sugar
  • 1 teaspoon grated lime peel
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Spice Paste, recipe follows
  • Lime slices
  • Coriander
  • Red chilies
  • Wasabi Mayonnaise, recipe follows

Spice Paste

  • 2 medium red chilies, seeded and chopped
  • 2 cloves garlic, minced
  • 2 spring onions, chopped
  • 1 teaspoon grated fresh ginger
  • 1 Roma tomato, peeled and chopped
  • 2 teaspoons olive oil 

Wasabi Mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons plain yogurt
  • 2 teaspoons wasabi paste
  • 2 teaspoons fresh lime juice
  • 1 tablespoon chopped fresh coriander


  1. Place chicken, coconut, coriander, egg, sugar, lime peel, soy sauce, salt, pepper and Spice Paste in a food processor. Process until well-combined; divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers. Place skewers on a foil-lined, lightly greased broiler pan and broil for about 12 minutes, turning occasionally.
  2. Arrange skewers on a serving dish and garnish with lime slices, coriander and red chilies. Serve hot with Wasabi Mayonnaise for dipping. 
  3. Place all ingredients except oil in a food processor; process until coarsely ground. Place oil in a medium skillet over medium heat. Add chili mixture and cook for 2 minutes, stirring. Cool.

Chicken cooking tips:

  • Refrigerate raw chicken promptly. Never leave it on a countertop at room temperature.
  • Freeze uncooked chicken if it is not to be used within 2 days.
  • Thaw chicken in the refrigerator. It takes about 24 hours to thaw a 4-pound chicken.
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  • This recipe originally aired in the June 2005 issue of Heart of the Home.

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