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Chicken Satay with Peanut Sauce in a metal measuring cup on a rimmed baking sheet.
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5 from 1 vote

Chicken Satay with Peanut Sauce

Served with a spicy and creamy peanut sauce these tender pieces of grilled meat are a delicious meal with a kick. Chicken Satay with Peanut Sauce can be made in minutes making it a great weeknight meal.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 826kcal
Author: Aimee Mars

Ingredients

Chicken Satay

  • 2 lbs Boneless, Skinless, Chicken Breast
  • 1/4 cup Peanut Oil plus more for coating skewers
  • 2 Garlic Cloves minced
  • 1 teaspoon Cumin
  • 1/2 teaspoon Tumeric
  • 1/4 cup Soy Sauce
  • 2 tablespoons Fish Sauce
  • 1/2 cup canned Coconut Milk

Peanut Sauce

  • 13.5 ounces canned Coconut Milk
  • 2 ounces Red Curry Paste
  • 1 cup Peanut Butter
  • 3/4 cup Brown Sugar
  • 2 tablespoons Fish Sauce
  • 1/2 cup Water

Instructions

  • In a small bowl whisk the peanut oil, garlic cloves, cumin, turmeric, soy sauce, fish sauce, and coconut milk together.
  • Arrange the chicken in a baking dish in one single layer and pour the marinade on top. Cover and refrigerate for a minimum of 30 minutes or up to 12 hours.
  • In a small saucepan over medium heat whisk all the peanut sauce ingredients together. Bring to a low simmer, stirring continuously, and cook for 3 minutes. Remove from heat and set aside.
  • Drain the chicken from the marinade, discarding the marinade.
  • Preheat the grill to medium-high heat or place a grill pan over medium-high heat.
  • Thread chicken onto skewers and brush with peanut oil; season with salt and pepper, to taste.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165ºF, about 12-15 minutes. If using a grill pan cook each skewer for 4 to 5 minutes on each side.
  • Serve with peanut sauce.

Notes

Cucumber Salad Recipe:
  • 1 Cucumber, sliced
  • 1/4 cup Rice Vinegar
  • 3 tablespoons Sugar
  • 1 tablespoon Peanut Oil (or Sesame)
  • Pinch of Salt
  • Red Pepper Flakes
  • Fresh Mint
In a medium bowl combine the rice vinegar, sugar, peanut oil, and salt. Add the Cucumbers and sprinkle with Red Pepper Flakes. Let sit for 10 minutes and top with fresh mint.

Nutrition

Serving: 1skewer | Calories: 826kcal | Carbohydrates: 42g | Protein: 47g | Fat: 55g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1877mg | Potassium: 1165mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1539IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 4mg