Chicken Satay with Spicy Peanut Sauce (28 Minutes)

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Chicken satay is a popular and flavorful dish originating from Southeast Asia consisting of marinated and grilled chicken skewers served with a delicious peanut sauce.

The combination of tender and juicy chicken with the aromatic and slightly spicy peanut sauce creates a mouthwatering experience for your taste buds.

It’s a perfect appetizer or main course option for any occasion. Let’s begin!

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (optional, for a spicy kick)
  • Wooden skewers, soaked in water for 30 minutes

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger

Instructions

  1. In a bowl, combine the soy sauce, lemon juice, brown sugar, vegetable oil, curry powder, cumin, turmeric powder, and chili powder (if using). Add the chicken strips to the marinade and toss to coat. Let it marinate for at least 15 minutes.
  2. While the chicken is marinating, prepare the peanut sauce. In a small saucepan, combine the peanut butter, soy sauce, honey, lime juice, sesame oil, water, minced garlic, and grated ginger. Heat over low heat, stirring constantly, until the sauce is smooth and well combined. Remove from heat and set aside.
  3. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.
  4. Grill the chicken skewers for about 3-4 minutes per side or until cooked through and slightly charred. The total cooking time will depend on the thickness of your chicken strips.
  5. Serve the grilled chicken satay skewers with the prepared peanut sauce on the side. You can garnish with chopped peanuts and fresh cilantro, if desired.

Notes

For extra tenderness, you can pound the chicken breasts with a meat mallet before cutting them into strips. If you don’t have a grill or grill pan, you can also cook the chicken skewers on a preheated lightly oiled skillet over medium-high heat. Feel free to adjust the spice level of the peanut sauce by adding more chili powder or a dash of hot sauce if you prefer it spicier. Serve the chicken satay with steamed rice and a side of cucumber salad for a complete and satisfying meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 10g
  • Sodium: 880mg
  • Fat: 20g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 65mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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Garlicky Eggplant Stir Fry (30 Minutes)

Easy Vegetarian Yaki Udon (25 Minutes)

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