Easy & Delicious Chicken Satay
Easy & Delicious Chicken Satay
Ingredients
For the Chicken Satay
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1/2 cup peanut butter, creamy or crunchy
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, grated
- 1 tablespoon Thai red curry paste
- 2 tablespoons brown sugar, packed
- 1/2 cup full-fat coconut milk
- 2 tablespoons lime juice, freshly squeezed, plus more as needed
- 1 tablespoon vegetable oil, or other neutral oil, for pan-frying
For the Quick Vegetable Pickle
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1 red chili, thinly sliced, seeds removed for less heat (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the Satay Sauce: In a clean, empty 16-ounce peanut butter jar (or a medium mixing bowl), combine the peanut butter, grated ginger, grated garlic, Thai red curry paste, brown sugar, coconut milk, and 2 tablespoons of lime juice. Secure the lid tightly on the jar and shake vigorously for 1-2 minutes until the sauce is well combined and thick. If using a bowl, whisk thoroughly until smooth. Taste and adjust with additional lime juice if a tangier flavor is desired.
⏱️ 5 min
- 2
Marinate the Chicken: Place the cut chicken pieces in a medium bowl. Pour about 1/2 cup of the prepared satay sauce over the chicken, reserving the remaining sauce for serving. Mix well to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the Quick Vegetable Pickle: While the chicken marinates, combine the julienned cucumber, julienned carrot, sliced red chili (if using), and chopped cilantro in a medium bowl. In a small separate bowl, whisk together the 2 tablespoons of lime juice, fish sauce, and granulated sugar until the sugar dissolves. Pour the dressing over the vegetables and toss gently to combine. Set aside.
⏱️ 10 min
- 4
Skewer the Chicken: If using wooden skewers, soak them in water for at least 20 minutes prior to prevent burning. Thread the marinated chicken pieces onto the skewers, ensuring not to overcrowd them. You should get about 10-12 skewers.
⏱️ 10 min
- 5
Cook the Chicken Satay: Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the chicken skewers in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through, charred, and golden brown on all sides. The internal temperature should reach 165°F (74°C). Remove cooked skewers to a plate and keep warm while you cook the remaining batches.
⏱️ 15 min
- 6
Assemble and Serve: Arrange the cooked chicken satay skewers on serving plates alongside portions of steamed rice and the quick vegetable pickle. Drizzle generously with the reserved satay sauce. Garnish with extra cilantro or a lime wedge if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy & Delicious Chicken Satay
Ingredients
For the Chicken Satay
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1/2 cup peanut butter, creamy or crunchy
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, grated
- 1 tablespoon Thai red curry paste
- 2 tablespoons brown sugar, packed
- 1/2 cup full-fat coconut milk
- 2 tablespoons lime juice, freshly squeezed, plus more as needed
- 1 tablespoon vegetable oil, or other neutral oil, for pan-frying
For the Quick Vegetable Pickle
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1 red chili, thinly sliced, seeds removed for less heat (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
For Serving
- 4 cups steamed rice, cooked
Instructions
- 1
Prepare the Satay Sauce: In a clean, empty 16-ounce peanut butter jar (or a medium mixing bowl), combine the peanut butter, grated ginger, grated garlic, Thai red curry paste, brown sugar, coconut milk, and 2 tablespoons of lime juice. Secure the lid tightly on the jar and shake vigorously for 1-2 minutes until the sauce is well combined and thick. If using a bowl, whisk thoroughly until smooth. Taste and adjust with additional lime juice if a tangier flavor is desired.
⏱️ 5 min - 2
Marinate the Chicken: Place the cut chicken pieces in a medium bowl. Pour about 1/2 cup of the prepared satay sauce over the chicken, reserving the remaining sauce for serving. Mix well to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the Quick Vegetable Pickle: While the chicken marinates, combine the julienned cucumber, julienned carrot, sliced red chili (if using), and chopped cilantro in a medium bowl. In a small separate bowl, whisk together the 2 tablespoons of lime juice, fish sauce, and granulated sugar until the sugar dissolves. Pour the dressing over the vegetables and toss gently to combine. Set aside.
⏱️ 10 min - 4
Skewer the Chicken: If using wooden skewers, soak them in water for at least 20 minutes prior to prevent burning. Thread the marinated chicken pieces onto the skewers, ensuring not to overcrowd them. You should get about 10-12 skewers.
⏱️ 10 min - 5
Cook the Chicken Satay: Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add the chicken skewers in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through, charred, and golden brown on all sides. The internal temperature should reach 165°F (74°C). Remove cooked skewers to a plate and keep warm while you cook the remaining batches.
⏱️ 15 min - 6
Assemble and Serve: Arrange the cooked chicken satay skewers on serving plates alongside portions of steamed rice and the quick vegetable pickle. Drizzle generously with the reserved satay sauce. Garnish with extra cilantro or a lime wedge if desired. Serve immediately.
⏱️ 5 min