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Asian Chicken Satay with Thai Peanut Sauce

Farmstead.Chef's picture
There’s no such thing as fried mysterious chicken parts in our household. Nuggets, some fast food restaurants call them. If we’re going to enjoy the mellow flavors of chicken – especially the pastured kind — then feast on this popular Thai dish that won’t set your tongue on fire. The peanut sauce provides an exotic and creamy dip for the flavorful skewered chicken and is also tasty on rice.
For chicken satay
  Chicken breasts 1 Pound
  Garlic 2 Clove (10 gm), minced
  Ginger 1 Inch, minced
  Cumin 1⁄2 Teaspoon
  Brown sugar 2 Tablespoon, firmly packed
  Chicken stock 1⁄2 Cup (8 tbs)
  Fish sauce 3 Tablespoon
  Soy sauce 3 Teaspoon
For peanut sauce
  Fish sauce 1 Tablespoon
  Rice vinegar 1⁄4 Cup (4 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Sesame oil 1 Teaspoon
  Red thai curry paste 1⁄4 Teaspoon
  Hoisin sauce 1 Tablespoon
  Peanut butter 1⁄2 Cup (8 tbs)
  Half and half cream 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Lime juice 1 Tablespoon
  Tumeric 1⁄2 Teaspoon
  Chives/Green onions 1⁄8 Cup (2 tbs), finely chopped
  Peanuts 1⁄8 Cup (2 tbs), crushed

Satay Directions:
Cut chicken into ½ inch wide strips and place in 9 x 13-inch baking pan.

Combine remaining ingredients for marinade. Pour marinade over chicken strips. Cover and refrigerate for at least two hours, ideally overnight.

Soak wood skewers in water for about an hour before making the kabobs (the skewers absorb water and are less likely to catch on fire). Thread chicken strips on skewers. Fill the first half of the kabob with skewered meat, leaving the lower half empty so you have a “handle” to easily pick up the satay.

Grill chicken satay on a BBQ, basting with the leftover marinade. You can also broil the satay in your oven. Place the satay on a broiling pan and set the broiler to a medium heat (about 350 degrees). Place satay close to heating element and turn meat every five minutes until cooked while basting with the leftover marinade. Depending on the thickness of your meat, the satay should cook in about 8 to 12 minutes, but keep a close eye to avoid overcooking or drying it out.

Serve with Peanut Sauce on a bed of lettuce greens.

Peanut Sauce Directions:
Combine all ingredients with a whisk in a small bowl, adding a little more coconut milk as needed to make a sauce.

Pour into a small saucepan over medium heat until sauce starts to bubble. Remove from heat.

Serve in a bowl, topped with a sprinkle of fresh, crushed peanuts and finely chopped chives or green onions.

Yield: 2 cups.

This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit
To see their latest blog posts, visit

Recipe Summary

Main Dish

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Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 347 Calories from Fat 175

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 48.3 mg16.1%

Sodium 1741.8 mg72.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.5 g9.8%

Sugars 9 g

Protein 26 g51.9%

Vitamin A 2% Vitamin C 6.3%

Calcium 5.5% Iron 12.9%

*Based on a 2000 Calorie diet


Asian Chicken Satay With Thai Peanut Sauce Recipe