Chicken with sate sauce is a Thai classic. The flavors of the chicken and the peanut sauce are complementary and are guaranteed to bring taste sensations to your mouth. This dish has lots of flavors such as green onion, garlic, peppers, coriander leaves, chili powder and palm sugar (toddy).

Chicken Sate with Peanut Sauce

Try this flavorful, slightly spicy Asian saté for an easy weeknight chicken dinner.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:

4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Ingredients

Ingredient Checklist

• Sate:
• 1 pound skinless, boneless chicken breasts, cut into 8 strips
• 1 tablespoon light brown sugar
• 2 ½ tablespoons low-sodium soy sauce
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1 teaspoon grated lime rind
• ¼ teaspoon crushed red pepper
• 2 garlic cloves, minced
• Sauce:
• 1 tablespoon light brown sugar
• 1 ½ tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker’s)
• ¼ teaspoon crushed red pepper
• 1 garlic clove, minced
• Remaining ingredient:
• Cooking spray

Directions

Instructions Checklist

• Step 1Prepare grill.
• Step 2To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
• Step 3To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
• Step 4Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

thai chicken satay

easy thai chicken satay in a thick and creamy peanut sauce! a special ingredient makes this satay taste incredible. keto and low carb recipe!

The one ingredient I add into it covers over 10 ingredients so YOU don’t have to worry about forgetting anything in the supermarket! This is a quick and easy Chicken Satay recipe using bone-in chicken thighs.

chicken satay

The thing about this Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand, BUT it IS incredible. TASTES like take-out Thai, which to me is a crucial part of eating. This recipe is my answer to those moments you want a Thai Satay Chicken, but either:

• Don’t have time to cube chicken or soak skewers. Or thread chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.
• Sometimes we just want an easy route. This is for us.

satay peanut sauce

Serve with this incredible peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table. I love both ways and can never decide which one is better, because in the end it’s going to end up in sauce.

Serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over the chicken.

how to make chicken satay

MARINADE: The chicken is first marinated in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don’t even try to skip this step. You’d be loco to rush ahead. What makes this marinade extra special is using Thai red Curry Paste!

Forget about buying a basket full of spices and ingredients and grinding them into a paste, which is essentially what most Thai sauces are made from. There’s no need when you can get a good Thai Paste at any supermarket.

Once you’ve seared your chicken, it then finishes cooking in the oven while you prepare the satay sauce.

THE SAUCE. God help me. NOT just peanut butter and coconut milk. The peanut sauce ALSO has Thai paste for an extra hit of flavour, plus other flavours and spices to get that WOW factor.

From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe 1/4 cup for serving.

Or just drown your chicken satay in sauce.

An Easy Thai Satay Chicken in a thick and creamy peanut sauce better than take-out! Made with a special ingredient in the sauce that makes it spectacular!

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EASY THAI SATAY CHICKEN

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes!

PREP:10 MINS

COOK:40 MINS

TOTAL:50 MINS

SERVES: 

INGREDIENTS

For The Chicken Marinade:

• 4 tablespoons coconut milk (from a 400ml tin)
• 1 1/2 tablespoons creamy peanut butter
• 1 1/4 tablespoon packed light brown sugar (omit for KETO)
• 1 1/4 tablespoon Thai red curry paste
• 1 tablespoon Kecap Manis (sweet soy sauce)
• 1 tablespoon fish sauce**
• Pinch of salt
• 4 skinless chicken thighs, bone-in or out*
• 2 teaspoons Peanut oil for frying

For the Peanut Sauce:

• 1 1/3 cup coconut milk (all remaining milk from the tin)
• 1/4 cup creamy peanut butter (all natural preferable)
• 1 tablespoon fish sauce
• 1 tablespoon sweet soy sauce (Kecap manis)
• 1 tablespoon packed brown sugar (omit for KETO)
• 1 tablespoon Thai red curry paste
• 1/2 tablespoon Tamarind puree (optional)
• Pinch of salt
• 1 teaspoon minced garlic
• 1-2 tablespoons freshly squeezed lime juice
• Cilantro leaves to garnish
• Lime wedges to garnish
• Red chillies, sliced to garnish

INSTRUCTIONS

• For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
• Preheat oven to 400°F | 200°C.
• Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
• While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
• Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
• Garnish with fresh cilantro leaves, lime wedges and red chillies.

NOTES

*Boneless chicken breasts can be replaced. Adjust cook times accordingly.**Replace Fish Sauce with Soy Sauce

Satay chicken

• Easy
• 0:20 Prep
• 0:30 Cook
• 6 Servings

•  (124) 
• $ $ $ 

Ingredients

• 1 onion diced
• 1 garlic clove crushed
• 1 kg (fillets) chicken thighs sliced
• 1 tbs soy sauce
• 2 tsp curry powder
• 3 tbs peanut butter
• 2 tsp Worcestershire sauce
• 3 tsp sugar
• 2 tbs chilli sauce
• 2 cups hot water
• 1 capsicum optional sliced
• 1 splash oil for frying

Method

1. Fry onion, garlic and capsicum in a little oil.
2. Add chicken and fry for a minute.
3. Add soy sauce, curry powder, peanut butter, Worcestershire sauce, sugar and chilli sauce.
4. Add hot water and combine.
5. Simmer for approximately 20 minutes until chicken is cooked.

NOTES

The sauce will thicken as it cooks, so watch it doesn’t stick to the bottom of the pan. It needs stirring regularly.

This recipe serves 4-6 people with jasmine rice and steamed greens.