Recipe by HANZOtheRAZOR
"This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken thighs, cut into 1/2 inch strips
minced fresh ginger root
red chile peppers, seeded and minced
crunchy peanut butter
1 3/4 cups
1 1/2 tablespoons
1 1/2 tablespoons
wooden skewers, soaked in water for 1 hour
The chicken was fantastic! I made this chicken but used the peanut sauce recipe from 'peanut sauce II' I don't have a grill, so I skipped the skewer and grill bit and just fried the chicken in a frying pan, then served the chicken and sauce over rice. I had a guest over for dinner and he kept commenting on how good it was! I'll definately be making this again!
As is, I thought the sauce was a little too sweet. I would omit the brown sugar and up the soy sauce and/or fish sauce a little to make it more savory.
I'd give 4.5 if I could. The chicken was very tender, and the peanut sauce was OK... I think I'd sweeten it up a bit and add less soy sauce and more chiles next time, but that is just a matter of personal taste. What I hate about EVERY peanut sauce recipe I try is the reliance on peanut butter!!! The sauces you get in really good thai restaurants don't have that same waxy/silky texture that the peanut butter produces, but I simply cannot find a peanut sauce recipe without it!! Maybe time to create my own (and then post it!)
YUM! This was great. It made a lot of sauce, but it was good. My sister in law is from Thailand and this was very similar to her chicken satay. Thanks!
Loved this dish. A few adjustments: broiled instead of grilled the chicken and used dried chili pepper flakes instead of fresh (what I had on hand). Made a lot of sauce but the sauce tastes so good, that isn't a problem. I think the sauce would also be great tossed with rice noodles.
Like everyone has said, this recipe makes tons of sauce. My solution? Make a full meal out of this by cooking up some rice noodles and green peas, putting the chicken on top, and spooning the sauce over it all. May not be the most "authentic", but it tastes delicious and means I don't need a separate vegetable dish.
Used Oyster Sauce instead of fish sauce for marinade.cooked chicken on stovetop, Chicken came out awesome. Made peanut II sauce instead, as suggested by another came out great, an had more common ingredients. Thanks for recipe.
What a lovely recipe! I last had chicken satay with peanut sauce 3 or 4 years ago and have been hankering to try it out for ever so long! There is definitely too much sauce for this amount of chicken, I suggest making only 1/3. (I'll be freezing the left over though; it just too good to throw away!) I also suggest tasting your sauce and adding whichever ingredient you feel is lacking. Finally I processed my onions to get that 'minced' requirement and it worked like a bomb!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Satay with Homemade Peanut Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 430
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Tender and juicy grilled teriyaki chicken.
See how to make authentic Thai-style chicken satay.
See how to make cheesy chicken chimichangas in a savory sauce.