Easy chicken satay recipe with peanut sauce
Easy chicken satay recipe with peanut sauce Okay, so I have this thing for chicken satay. Like, I could eat it every day and not get tired of it. The first time I had it was at this tiny food stall in the city, and I swear, I almost cried because it was so good….
Easy chicken satay recipe with peanut sauce
Okay, so I have this thing for chicken satay. Like, I could eat it every day and not get tired of it. The first time I had it was at this tiny food stall in the city, and I swear, I almost cried because it was so good. Tender chicken, smoky from the grill, dunked in this creamy, slightly spicy peanut sauce? Heaven. So of course, I had to figure out how to make it at home.
Now, I’m not gonna lie—I messed up a few times before I got it right. Burnt chicken, weirdly lumpy sauce, you name it. But after some trial and error (and a few sad takeout orders), I finally nailed it. And the best part? It’s actually super easy. No fancy skills required. Just some basic ingredients and a little patience. Let’s do this.
Recipe Card
Recipe Title: Easy chicken satay recipe with peanut sauce
Servings: 4
Prep Time: 20 minutes (plus 1 hour to marinate if you’re fancy)
Cooking Time: 10 minutes
Calories: 320 kcal per serving
Ingredients:
- 1.5 lbs chicken breast, cut into thin strips (or thighs if you’re feeling wild)
- 1/4 cup soy sauce (low-sodium if you’re watching salt)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy like me)
- 1 tbsp lime juice (bottled is fine, no judgment)
- 1 tsp ground cumin
- 1 tsp turmeric (optional, but it gives that nice yellow color)
- Wooden skewers (soak ’em in water for 30 minutes first!)
For the peanut sauce:
- 1/2 cup peanut butter (smooth or crunchy, your call)
- 1/4 cup coconut milk (or water if you’re in a pinch)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp sriracha or chili flakes (skip if you hate spice)
Directions:
- Mix the soy sauce, honey, garlic, lime juice, cumin, and turmeric in a bowl. Throw in the chicken strips and let them soak up all that goodness for at least 15 minutes. (Or marinate overnight if you’re planning ahead—I never do.)
- While the chicken chills, make the peanut sauce. Dump all the sauce ingredients into a bowl and whisk like your life depends on it. If it’s too thick, add a splash of water. Too thin? More peanut butter. Easy.
- Thread the chicken onto the soaked skewers. Don’t overcrowd them—give each piece some breathing room.
- Fire up the grill (or a grill pan if it’s raining). Cook the skewers for 3-4 minutes per side until they’re golden and cooked through. No pink chicken, please.
- Serve the satay with the peanut sauce for dipping. Maybe some rice or a salad if you’re feeling healthy. Or just eat it straight off the skewer. I won’t tell.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Soy sauce | Tamari or coconut aminos |
| Peanut butter | Almond butter or sunflower seed butter |
| Honey | Maple syrup or agave |
Tips
- Don’t skip soaking the skewers. Unless you want your satay to taste like a campfire. (Okay, maybe that’s not the worst thing.)
- If your peanut sauce is too thick, just add a little warm water until it’s dip-able. No one wants to fight with clumpy sauce.
- No grill? No problem. Broil the skewers in the oven for 5-6 minutes per side. Just keep an eye on them—they go from golden to charcoal real fast.
FAQ
Q: Can I use chicken thighs instead of breast?
A: Absolutely! Thighs are juicier and harder to overcook. I’m team thigh all the way.
Q: Can I make the peanut sauce ahead of time?
A: Yep! It keeps in the fridge for up to a week. Just give it a stir before serving.
Q: Is there a way to make this vegetarian?
A: Sure! Swap the chicken for tofu or mushrooms. The marinade and sauce will still work their magic.
That’s it! Super easy, right? This chicken satay recipe is my go-to when I want something tasty without a ton of effort. Plus, that peanut sauce? I could drink it. (Not recommended, but no shame if you do.) Let me know how it turns out if you try it—happy cooking!
