Sus Hive Recipe Library

Chicken Satay

Chef/operator production sheet for Chicken Satay. Use this page for station prep, service setup, holding decisions, and catering execution. Chicken Satay has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Chicken Satay

Grilled marinated chicken skewers with peanut sauce.

Yield: serves 4
Style: grilled skewer
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Chicken
  • 1 lb boneless skinless chicken breast, cut in 1-inch strips
  • 2 tbsp low-sodium soy sauce
  • 1/2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp Sriracha
  • 2 tsp ground ginger
  • 2 garlic cloves, minced
Peanut Sauce
  • 1 cup low-sodium chicken broth
  • 5 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 2 tsp fish sauce
  • 2 tsp Sriracha
  • 1 tsp ground ginger
  • 2 garlic cloves, minced
  • 1 tbsp fresh lime juice

Prep / Cook Method

  1. Whisk soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add chicken and marinate 2 hours or overnight.
  2. If using wooden skewers, soak in water 30 minutes before grilling.
  3. For the sauce, simmer broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic about 6 minutes, stirring often. Stir in lime juice.
  4. Preheat grill or grill pan to medium-high. Thread chicken onto skewers.
  5. Grill 2 to 3 minutes per side until cooked through. Rest 2 to 3 minutes before serving.

Finish + Service

  • Serve warm with peanut sauce.
  • Top with chopped cilantro and roasted peanuts.
  • Add lime wedges on the side.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.