Chicken Satay

This easy, family-friendly dinner is packed with flavor, especially when served with the sweet-and-tangy peanut sauce.

Chicken Satay

This recipe also works great as an appetizer!
Course Appetizer, Main Course
Cuisine Thai
Servings 4


Chicken & Marinade

  • 3 garlic cloves, pressed
  • 2 tbsp low-sodium soy sauce
  • Juice from half a lime
  • 1 tsp ground ginger
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1.5 lbs chicken tenderloins, cubed


  • 2 cups jasmine rice
  • 3 cups water

Satay Sauce

  • 1/2 cup peanut butter
  • 3 tbsp  vegetable oil
  • 1 tbsp low-sodium soy sauce
  • 1 garlic clove, pressed
  • 1 tsp  brown sugar
  • 1/4 tsp ground ginger
  • 1/8 tsp cayenne pepper
  • Juice from half a lime
  • Optional: Chopped cilantro, crushed peanuts, lime wedges, mixed veggies


  • Combine all the marinade ingredients in a medium bowl. Add cubed chicken and toss to coat. Letting it marinade for at least 30 minutes is ideal.
  • Cool rice by your preferred method. I use a micro-cooker.
  • Stir the ingredients for the satay sauce together in a small mixing bowl.
  • Saute the chicken in a skillet over medium-high heat for about 12 minutes or until internal temp of chicken is 165 degrees.
  • Serve chicken over rice and spoon over peanut sauce.

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