Chicken Satay With Peanut Sauce

Chicken satay is a great fresh and balanced meal for summer nights. This dish features chicken marinated in fresh flavours like lemongrass and ginger, topped with a sweet and spicy peanut sauce, paired with fluffy rice and crisp cucumbers.

Info and tips

I used boneless, skinless chickens thighs for this recipe, however chicken breasts would work great as well. Before adding the chicken onto the wood skewers, I soaked the skewers in water for about 10 minutes. This helps prevent the bamboo from burning. You can cook the chicken satay any way you’d like, I personally used a cast iron pan, but an oven or grill would work amazingly as well!

When I made the peanut sauce I eyeballed all the ingredients, so be aware that the measurements listed are rough. I encourage you to taste as you go and tweak the sauce to your liking, as everyone has different taste preferences!

I paired the chicken satay with rice and cucumbers, but these can be paired with any of your favorite carbs and veggies.

Ingredients

Chicken marinate

• 6-8 chicken thighs
• 1/4 onion
• 4 cloves garlic
• tbsp ginger
• 1 stalk lemongrass
• tsp cumin
• tsp curry powder
• tsp turmeric
• tsp cayenne
• tsp ground coriander
• splash soy sauce
• 2 tbsp brown sugar
• 1 lime juiced
• salt and pepper

Peanut sauce (approximate measurements)

• 1 small can coconut milk
• 2 heaping tbsp peanut butter
• tbsp soy sauce
• tbsp brown sugar
• tsp sriracha
• splash rice vinegar
• 1/2 lime juiced
• salt and pepper

Instructions

1. Mince your onion, garlic, ginger, and lemongrass into fine pieces. Set aside and cut your chicken into bite sized chunks.
2. Marinate the chicken in listed ingredients. Set aside. Meanwhile prepare the rice and cucumbers (or prefered choice of sides) and soak the bamboo skewers.
3. Next add the chicken onto the bamboo skewers. Place in a hot oiled cast iron pan (or oven or grill) and cook thoroughly until no pink remains (cook time depends on how big your pieces are and what method your using, I cooked mine for 5-6 minutes on each side).
4. Meanwhile make the peanut sauce to taste. When the chicken skewers are almost done, glaze each piece with some of the peanut sauce.
5. Plate the chicken satay with the rice and cucumbers, drizzle the peanut sauce on top and enjoy!

See below for a video tutorial!

Print Recipe

Chicken Satay With Peanut Sauce

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Nutritious – Indonesian

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

This chicken satay uses fresh flavours like lemongrass and ginger, topped with a peanut sauce, paired with fluffy rice and crisp cucumbers.

Ingredients

• Chicken Marinate
• 6-8 chicken thighs
• 1/4 onion
• 4 cloves garlic
• tbsp ginger
• 1 stalk lemongrass
• tsp cumin
• tsp curry powder
• tsp turmeric
• tsp cayenne
• tsp ground coriander
• splash soy sauce
• 2 tbsp brown sugar
• 1 lime juiced
• salt and pepper
• Peanut Sauce (approx measurements)
• 1 small can coconut milk
• 2 heaping tbsp peanut butter
• tbsp soy sauce
• tbsp brown sugar
• tsp sriracha
• splash rice vinegar
• 1/2 lime juiced
• salt and pepper

Instructions

1

Mince your onion, garlic, ginger, and lemongrass into fine pieces. Set aside and cut your chicken into bite sized chunks.

2

Marinate the chicken in listed ingredients. Set aside. Meanwhile prepare the rice and cucumbers (or prefered choice of sides) and soak the bamboo skewers.

3

Next add the chicken onto the bamboo skewers. Place in a hot oiled cast iron pan (or oven or grill) and cook thoroughly until no pink remains (cook time depends on how big your pieces are and what method your using, I cooked mine for 5-6 minutes on each side).

4

Meanwhile make the peanut sauce to taste. When the chicken skewers are almost done, glaze each piece with some of the peanut sauce.

5

Plate the chicken satay with the rice and cucumbers, drizzle the peanut sauce on top and enjoy!

Notes

Serve with rice and cucumbers or your favourite sides!