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Chicken Satay With Peanut Sauce

Prep Time: Minutes
Cook Time: Minutes
Serves:9 servings

Nutritional Information

Taste one of Thailands most popular foods! Juicy grilled chicken breast, marinated in a unique curry seasoning with a delicious peanut sauce for dipping.


  • 1 tbsp Light Brown Sugar
  • 1 tbsp Curry Powder
  • 2 tbsp Crunchy Peanut Butter
  • 1/2 cup Soy Sauce
  • 1/2 cup Freshly Squeezed Lime Juice
  • 2 Garlic Cloves (minced)
  • Crushed Dried Chile Peppers
  • 6 Chicken Breast Halves (boned and cut into 1/2 inch strips)
  • 2/3 cup Crunchy Peanut Butter
  • 1 1/2 cup Coconut Milk (unsweetened)
  • 1/4 cup Lemon Juice
  • 2 tbsp Soy Sauce
  • 2 tbsp Molasses (or brown sugar)
  • 1 tsp Fresh Ginger Root (grated)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Chicken Broth
  • 1/4 cup Heavy Cream
  • Cayenne Pepper
  • Grated Lime Zest
  • Fresh Cilantro Sprigs


  • 1. To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
  • 2. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender. Add chicken broth and cream and blend until smooth.
  • 3. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
  • 4. Serve with the peanut sauce for dipping.

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