Chicken Satay Peanut Sauce (Printable)
Flavorful grilled chicken skewers paired with creamy peanut sauce and fresh herbs for a vibrant dish.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fish sauce
06 - 1 tablespoon vegetable oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground white pepper
12 - 1/2 teaspoon salt
13 - Bamboo skewers, soaked in water for 30 minutes
→ Peanut Sauce
14 - 2/3 cup creamy peanut butter
15 - 3/4 cup plus 1 tablespoon coconut milk
16 - 2 tablespoons soy sauce
17 - 1 tablespoon brown sugar
18 - 1 tablespoon lime juice
19 - 1 tablespoon fish sauce
20 - 1 teaspoon chili paste (e.g., sambal oelek), optional
21 - 1 clove garlic, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 1/4 cup water, plus more as needed
→ To Serve
24 - Fresh cucumber slices
25 - Fresh cilantro leaves
26 - Steamed jasmine rice (optional)
27 - Lime wedges
# How To Make:
01 - Combine soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, garlic, coriander, cumin, turmeric, white pepper, and salt in a large bowl. Mix thoroughly.
02 - Add chicken strips to the marinade, toss until evenly coated, cover, and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, optional chili paste, garlic, ginger, and water.
04 - Heat the mixture over medium-low heat, whisking continuously until smooth and slightly thickened, about 5 to 7 minutes. Adjust consistency with additional water if necessary, then remove from heat.
05 - Preheat grill or grill pan to medium-high heat. Thread marinated chicken strips onto soaked skewers.
06 - Grill skewers for 2 to 3 minutes per side, until chicken is fully cooked and edges are slightly charred.
07 - Arrange grilled chicken skewers on a platter. Serve alongside peanut sauce, cucumber slices, cilantro, lime wedges, and optional steamed jasmine rice.
# Expert Tips:
01 -
- The chicken stays impossibly tender because thin strips marinate quickly, letting you enjoy restaurant-quality satay without planning days ahead.
- Your guests will think you've mastered Southeast Asian cuisine, but really you're just following a straightforward method that yields impressive results every time.
- This sauce is good on everything—use the leftovers on roasted vegetables, with noodles, or simply with rice, making one recipe feel like multiple meals.
02 -
- Don't skip soaking your bamboo skewers; wet wood burns rather than ignites, and you need all your attention on the chicken, not on managing flaming skewers.
- The chicken is done when it's opaque throughout, not when it looks charred—overcharred meat is harsh and bitter; light char with juicy insides is the goal.
- Your peanut sauce can break if the heat is too high; medium-low is your friend, and whisking keeps it emulsified and smooth.
- Thin chicken strips cook fast, which is the whole point—they absorb marinade quickly and cook through before drying out.
03 -
- Cut your chicken on the bias, at a slight angle, so each slice is larger and cooks more evenly than straight cuts.
- If your peanut sauce separates during storage, gently heat it and whisk in a tablespoon of water or coconut milk to bring it back together.