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chicken satay

Chicken Satay

This chicken satay recipe features tender, marinated chicken served with a creamy peanut sauce, making it a perfect light meal or appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 20 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 4 servings
Calories 350 kcal

Equipment

  • Grill or Grill Pan
  • Saucepan
  • Wooden Skewers
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into 1-inch strips
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 1/2 tablespoon fish sauce or an extra 1/2 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice from about 2 small limes
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons ground ginger
  • 2 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 5 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce or tamari
  • 2 teaspoons fish sauce or extra soy sauce
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon ground ginger
  • 2 cloves garlic minced
  • 1 tablespoon freshly squeezed lime juice from about 1 small lime
  • Chopped fresh cilantro for garnish
  • Chopped unsalted roasted peanuts for garnish
  • Lime wedges for serving

Instructions
 

  • In a large mixing bowl, whisk together soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 2 hours, or overnight.
  • Soak wooden skewers in water for 30 minutes to prevent burning.
  • In a medium saucepan, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and minced garlic. Heat over medium heat, stirring frequently, until simmering. Cook for about 6 minutes until thickened, then stir in lime juice.
  • Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers, spacing them out for even cooking. Grill for 2-3 minutes per side, or until cooked through and lightly charred.
  • Let the chicken rest for a couple of minutes before serving. Garnish with chopped peanuts and cilantro, with lime wedges on the side. Serve warm with peanut sauce.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword grilled chicken, Peanut Sauce