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Chicken Satay Recipe With Peanut Sauce

Updated: Jan 7, 2020

Prep Time: 15 mins

Cook Time: 15 mins

Marinating Time: 6 hrs

Total Time: 30 mins

Yields 4 servings

(Julia, 2018)


Chicken Satay

- 2 boneless skinless chicken breasts (3/4 to 1 pound total)

- 10 wooden skewers soaked in water for about 30 minutes before using

- 1 scallion thinly sliced


- ½ cup full-fat coconut milk

- 3 cloves garlic minced

- ½ teaspoon curry powder

- ½ teaspoon salt

- ½ teaspoon ground black pepper

- ¼ teaspoon cayenne powder

Peanut Sauce

- ¼ cup natural creamy peanut butter

- 3 cloves garlic minced

- 2 tablespoons sesame oil

- 1 tablespoon olive oil

- 1 tablespoon soy sauce

- 1 tablespoon lime juice


1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1-inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.

2. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.

3. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.

4. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.

5. Enjoy!

Works Cited

Julia. (2018, March 29). Chicken Satay Recipe With Peanut Sauce. Retrieved from Savory Tooth:

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