Chicken Satay with Peanut Sauce is one of those dishes that never fails to impress. Originating from Southeast Asia, this recipe features tender strips of marinated chicken grilled or pan-seared until slightly charred, then served with a creamy, nutty peanut dipping sauce. The combination of sweet, savory, and tangy flavors makes it perfect as an appetizer, party dish, or even a main course when paired with rice or noodles.
Cooking Time: 40 minutes (including marination time)
Servings: 4
Ingredients:
For the Chicken Satay:
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into thin strips
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon vegetable oil
Wooden skewers, soaked in water for 20 minutes
For the Peanut Sauce:
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar or lime juice
1 tablespoon brown sugar or honey
½ cup coconut milk
1 teaspoon sesame oil
1–2 teaspoons sriracha or chili paste (optional, for spice)
¼ cup warm water (to thin sauce as needed)
For Serving:
Chopped peanuts
Fresh cilantro
Lime wedges
Steamed jasmine rice or cucumber slices on the side
Instructions:
-
Prepare the Marinade:
In a bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, coriander, turmeric, curry powder, and vegetable oil. Mix well until smooth. -
Marinate the Chicken:
Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor. -
Thread the Skewers:
Once marinated, thread the chicken strips onto soaked skewers, folding the pieces slightly if they’re long. -
Cook the Chicken:
Heat a grill pan or outdoor grill over medium-high heat. Brush lightly with oil.
Grill the skewers for about 3–4 minutes per side until the chicken is golden and fully cooked. You can also cook them in a skillet if you don’t have a grill. -
Make the Peanut Sauce:
In a saucepan over medium heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, coconut milk, sesame oil, and sriracha. Stir continuously until smooth and creamy, adding warm water gradually until the sauce reaches a silky texture. Remove from heat and let it cool slightly. -
Serve:
Arrange the grilled chicken skewers on a platter. Serve with the warm peanut sauce for dipping and garnish with chopped peanuts, cilantro, and lime wedges.
Nutrition (per serving):
Calories: 520
Protein: 39g
Carbohydrates: 18g
Fat: 32g
Fiber: 3g
Sugar: 9g
Sodium: 780mg
Tips:
If using bamboo skewers, soak them to prevent burning on the grill.
Add a teaspoon of curry paste to the marinade for extra depth and aroma.
To make it lighter, use light coconut milk or replace half with water.
You can cook the chicken in the oven by baking at 400°F (200°C) for 15–20 minutes.
Pair it with coconut rice or a crisp cucumber salad for a balanced meal.
Leftover peanut sauce can be stored in the fridge for up to a week—it’s great on noodles or as a dressing for salads.
