• Chicken Satay with Peanut Sauce 7
  • Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

This is one of my favorite Thai recipes, Chicken Satay with Peanut Sauce. Maybe you’ve had it before at a Chinese or Thai restaurant. The chicken is sliced thin, marinated in a peanut and coconut sauce, then put on a wooden skewer and broiled.

Chicken Satay with Peanut Sauce I used some of the peanut and coconut sauce as a marinade, but I set aside some of in the refrigerator to use for dipping, which I must say was delicious. The sauce tastes very much like peanut butter, but it’s sweetened from brown sugar, and has a creaminess from coconut milk.

It’s a simple recipe that can be served as an appetizer or as a main course. They pair very well with my Chicken Egg Rolls.

Chicken Satay with Peanut Sauce In this recipe I put the chicken strips on wooden skewers, but I need to mention the skewers need to soak in water for half an hour before the chicken goes on. The first time I made this recipe I skipped that step. I didn’t think it was that important until I was grilling the chicken and the skewers were completely charred.

I learned my lesson, so the first thing I did was place my wooden skewers in a pan, then covered them with a shallow amount of water. The next thing I did was prepare the marinade/sauce. In a medium sized bowl (large enough to marinate chicken) I mixed some creamy peanut butter with coconut milk, soy sauce, brown sugar, and ginger. Then I used my garlic press to press and add a couple garlic cloves. My final step for the sauce was slicing one lime and squeezing as much juice from it into the sauce as I could. I mixed all the ingredients, then I set aside a quarter of the sauce that would be used for dipping and put it in the refrigerator.

Chicken Satay with Peanut Sauce My next step was to butterfly two chicken breasts so they’re really thin. Then I sliced them into strips that I placed in the marinade. After an hour I heated up my broiler to cook the chicken. If it wasn’t February I would have definitely used my grill. That’s how I’ve made Chicken Satay with Peanut Sauce in the past. But this recipe will work with a grill or a broiler.

The skewers only need to soak in water for half an hour, so had already removed and dried them off. I carefully skewed the chicken then cooked it in the broiler for about six minutes total, flipping the chicken over half way through. Just to be safe and because I don’t like to serve raw chicken, I did check the internal temperature with my digital thermometer. Because the chicken is sliced really thin it’s done cooking really fast.

I served the chicken with the peanut sauce that I set aside. What I really like about this recipe is that even though I have to let the chicken marinate, it doesn’t take a lot of time to prepare.

You’ve probably noticed that in a lot of my recipes I use fresh garlic. The way I incorporate the fresh garlic cloves is by using a garlic press. I have two garlic presses in my kitchen and this one is my favorite. The reason I like this one so much is because it’s made of stainless steel with soft non-slip handles, and I know I’m not going to break it. I also like this one because it’s easy to clean.

I mentioned that I have two garlic presses in my kitchen and the Good Cook Touch Garlic Press was half the price of my other one that I have broken. This is one of my essential tools in the kitchen and this is the one I recommend.

Adapted from Chia, via Food.com

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About Chef

James Cutler

Hello, my name is Jim Cutler. I love to cook and bake. I also like cake decorating and have taken some classes for it. I am not ...