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Chicken Satay with Peanut Sauce

10 Minutes + 15 Minutes cooking



The Chicken Satay with Peanut Sauce recipe is a passport to a culinary journey, immersing your senses in the aromatic essence of Southeast Asian cuisine. Every bite of the chicken, marinated in fragrant coconut milk and curry, teleports you to bustling street food markets. From the very first taste, you’re met with tender, juicy morsels of chicken, char-grilled to perfection.

Meanwhile, the rich peanut sauce, your partner in this delicious escapade, delivers an unforgettable experience. It combines the creamy texture of peanut butter with the tangy zest of lime and the subtle kick of sriracha. Indeed, this sauce alone can coax your taste buds into a delightful dance.

This dish isn’t just food; it’s a story, an adventure. It’s a fusion of simple ingredients creating an orchestra of flavor. From the sizzle of the grill to the inviting aroma wafting from your plate, every element contributes to this sensory symphony. With my Chicken Satay recipe, you’re not merely eating. You’re indulging in a masterpiece, experiencing the essence of Asia in your own kitchen. So, are you ready to embark on this culinary journey?



Adjust Servings
500 grams chicken breasts
50 ml coconut milk
1 tablespoon curry powder
1 teaspoon sesame oil
1/2 teaspoon salt
For the Peanut Sauce
100 grams creamy peanut butter
60 ml sweet chilli sauce
1 tablespoon low sodium soy sauce
juice of 1 lime
2 tablespoons coconut milk
1 teaspoon sriracha
crushed peanuts
Nutritional Information
446 Calories
31 g Fat
28 g Protein
16 g Carbs
8 g Sugars


Marinate the Chicken
Start by cutting the chicken breasts into long, thin strips. In a bowl, mix together coconut milk, curry powder, sesame oil, and salt to create your marinade. Add the chicken strips to the marinade, ensuring they're fully coated. Let them marinate for at least 1 hour, or overnight for best results.
While your chicken is marinating, prepare the peanut sauce. In a separate bowl, combine the creamy peanut butter, sweet chilli sauce, soy sauce, lime juice, coconut milk, and sriracha. Whisk together until you achieve a smooth consistency.
Mark as complete
After the chicken has marinated, thread each strip onto a skewer. Preheat your grill or broiler. Grill the chicken skewers, turning them occasionally, until they're cooked through and have developed a nice char on the outside. This should take about 8-10 minutes. To serve, drizzle the peanut sauce over the cooked chicken skewers, or use it as a dip on the side. Garnish with crushed peanuts and chilli for added texture.
Mark as complete
The longer you marinate the chicken, the more flavorful it will be. Overnight marinating is ideal, but if you're in a hurry, even 30 minutes can make a difference.
If using wooden skewers, remember to soak them in water for at least 30 minutes before threading the chicken. This will prevent them from burning while grilling.
Be careful not to overcook the chicken. Thin slices of chicken can cook quickly and may become dry if overcooked.
The peanut sauce can be made ahead of time and stored in the fridge. It also doubles as a great salad dressing or dip for veggies.
If you don't have coconut milk, you can use Greek yogurt as a substitute in the marinade. For the sauce, you can use regular milk, but the flavor won't be as rich.
Leftover Chicken Satay can be stored in an airtight container in the fridge for up to 3 days. The peanut sauce will last up to a week in the fridge.

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