Chicken Satay with Peanut Sauce

This was actually the first time I’ve ever made or ate chicken satay and it was GOOD. A different taste than the usual teriyaki and sesame marinades I usually use for asian flavored foods.

Pay attention to the directions on soaking the skewers so they don’t burn. Do it right before you grill. I had too much time between soaking and grilling so they ended up drying out before they hit the grill and burning anyways.

For someone who isn’t a huge peanut butter fan, I really enjoyed the dipping sauce. The flavors all blend together really well and I enjoy the kick of the chili paste. It gives me an idea for a great peanut butter tahini dressing!

I served mine with basmati rice and grilled veggies that also taste amazing with the peanut sauce. I just tossed the veggies in olive oil, salt and pepper and grilled them alongside the chicken.

Note my photo shows how much I made with 2 chicken breasts and serves 2-3. Follow the recipe for 4 complete servings.

Serving Size: 4

Ingredients

• 3 chicken breasts cut into strips

• 1/4 c soy sauce

• 2 T rice vinegar

• 2 T fish sauce

• 2 T lime juice

• 1 T + 1 t chili paste

• 1 T brown sugar

• 1 t fresh basil, finely chopped (or dried)

• 1 t fresh ginger, grated (or ground)

• 3 cloves garlic, minced

• 1/2 t coriander

• 8-12 wooden skewers

• 1/4 c creamy peanut butter

• 3 T water

Directions

1. Start by whisking the soy sauce, rice vinegar, fish sauce, lime juice, chili paste, brown sugar, basil, ginger, garlic and coriander. Set aside a 1/4 c of this mixture for later. With the remaining mixture, marinade your chicken strips in a bag or container for at least 2 hours.

2. Meanwhile soak your wooden skewers in water for about 10 minutes right before cooking (this helps them not to burn). Add chicken to soaked skewers. I put 2-3 piece on each skewers.

3. Heat your grill or pan to medium to medium high heat. Cook your skewers for 3-4 minutes on each side.

4. In a small sauce pan bring your remaining 1/4 cup of marinade to a simmer. Let simmer for 1 minute while whisking. Remove from the heat, add the peanut butter and water and whisk.

5. Enjoy your chicken dipped in the sauce. I also served mine with basmati rice and grilled veggies that both also taste goo with the peanut sauce!

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Peanut Butter: I used an all-natural peanut butter so you may have to add more water to your peanut sauce to get in more liquified.

Meal Prep Notes

Make the recipe as is. Place chicken, veggies and rice together in container. I recommend keeping the peanut sauce separate until you eat so you can heat up everything else separately and keep the sauce at room temp.