Chicken Satay

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Most Helpful Positive Review

Jan 28, 2004

With the addition of 2 more tablespoons of peanut butter or "PBoy" as my 3yr old niece says, this marinate was truly delicious I pounded boneless skinless chicken breasts to 3/8in, marinated them overnight in this mixture, then baked them at 350 degrees for 35 minutes. Served with rice pilaf and asian coleslaw.The family thoroughly enjoyed this one. Its definitely a keeper,Kiera. Thank you.

—MAGGIE MCGUIRE

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Most Helpful Critical Review

Jan 18, 2011

There is something off in this recipe ~ it just doesn't taste right as written! After reading through a multitude of reviews, there are to many consistent changes to the proportions. Will keep looking for a recipe more true to itself! Sorry....

—Crystal S

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580 Ratings

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Dec 03, 2003

This recipe is a little off. It certainly does not taste like any satay I've had before. I followed the instructions exactly (after I scaled it down by exactly 1/2) and there were a couple problems with it. 1) The soy sauce was overpowering. I recommend using a light or low sodium soy sauce or diluting regular soy sauce with equal part water. 2) The peanut butter taste is almost non-existent. I recommend that the peanut butter be doubled to get a good flavor.

—ATOMICLUSH

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May 14, 2003

I was surprised at how tasty this was. I altered it a bit and left out the garlic and hot sauce. Marinated the chicken about 5 hours then sauteed the chicken in the marinade. The marinade thickened and clung to the chicken. The only complaint I have using my version is the chicken was a tad salty even though I used low salt soy sauce. My husband declared it one of his favorites and I'll make this again!

—CSANDST1

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Sep 10, 2010

I enjoyed this recipe. I cut the chicken into strips. I followed the advice of previous reviewers and reduced the amount of curry powder and soy sauce. I used about a tablespoon of curry powder and 1/3 cup of soy sauce instead. It was great with the Satay Sauce, which I found on this site.

—always_hungry

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Aug 27, 2003

OK. So I make this recipe for the first time, thinking I'll enjoy it and can take some to work for lunch, right? The kids ate every piece before I could get to it. I had to make it again just to taste it myself and it was great!!!!! I use this recipe for almost every party/barbecue. Thanks for sharing such a adult and child friendly recipe.

—AFJONES24

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Jan 09, 2004

Delicious and fast! Serve with chopped cucumber and red onion mixed with a little lime juice. Also, works great on a George Foreman Grill with or without the skewers.

—KELLYH78

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Jul 02, 2003

Easy to make and nice results. I used more peanut butter and less curry.

—Rebslo

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Nutrition

Calories
162 kcal
8%

Carbohydrates
4.1 g
1%

Cholesterol
68 mg
23%

Fiber
0.7 g
3%

Protein
28.8 g
58%

Sodium
694 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Satay

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 162
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.7g 3 %
Cholesterol 68mg 23 %
Sodium 694mg 28 %
Potassium 374mg 10 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 0.7g 3 %
Protein 28.8g 58 %
Sugars 1.8g
Vitamin A < 1 %
Vitamin C 11 %
Calcium 3 %
Iron 14 %
Thiamin 10 %
Niacin 149 %
Vitamin B6 44 %
Magnesium 16 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.