Reviewed: Jun. 14, 2009

Yum! This was so good and so easy!

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Naomi

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: May 31, 2009

YUM! I used my own peanut sauce recipe so I can only rate the marinade - but it was great and very easy. Broke down two whole chickens (way cheaper than buying just boneless breasts) and it happily fed my lot who absolutely devoured them. The coconut flavour was just right, not overpowering as it can sometimes be. Making it again tonight to eat up the last bits of chicken!

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punkybee

Cooking Level: Intermediate

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Reviewed: May 12, 2009

Very good flavor. I made this for a party so I cut up the chicken into little pieces and made mini skewers. That was time consuming but the presentation was cool. Only reason I gave it 4 stars instead of 5 was that I ended up with way too much sauce for the amound of chicken I had to put it on. Seemed like a waste.

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goodpezhunting

Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Apr. 15, 2009

This was very good! I was trying to take the healthy approach so I used lite coconut milk and then I baked the chicken with the marinade at 350 for about 45 minutes. I drained the juices and marinade 3 times. Then I added the chicken to the sauce on the stovetop. I served this over a bed of lettuce with diced green onions and tomatoes. This was really good! The peanut sauce and chicken were perfect on top of the salad but next time I might try with rice!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Apr. 7, 2009

This was very good. But I think it could have been better. It didn't wind up thick enough, so I added more peanut butter... which worked out well b/c it wasn't peanut butter-y enough for me initially. Next time, I'll cut back on the chicken stock for sure. I also may add some scallions. I think that would be a nice touch. And red pepper flakes or cayenne pepper at the end to give it a little punch. I don't even like spicy foods, but this could have used just a bit of a kick. But it was easy enough and tasty. I'd give it another try for sure. Everyone else seemed to like it as well.

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ANGELA

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Reviewed: Apr. 7, 2009

Love this recipe. I never do the chicken on the skewers, just let it marinate a bit, then cook it together with the sauce.

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Edelbeetle

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Reviewed: Mar. 30, 2009

Good - made exactly as written...would have used red chili paste - such as SAMBAL - in the sauce. Will for sure next time.

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Mar. 26, 2009

This was sooooooo goood. I love chicken satay, I've always wanted to make it. I will stick to this recipe. I already made it 4 times. So easy to make and my son loves this as a snack.

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mariag

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2009

This peanut sauce was delicious! I made extra and saved it. A few days later I sauteed some tofu in oil green onions. Then I added this sauce and tossed some sesame seeds and coconut on top. It was fantastic!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 22, 2009

DELICIOUS! I will definitely make this again.

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Jackie Gutjahr

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Reviewed: Mar. 18, 2009

Ok, so I didnt cut cut the chicken and I also baked it in a convection oven. So good! served it over rice.

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CatalinaT

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Reviewed: Mar. 8, 2009

Excellent recipe! I had been looking for something similar to my husbands favorite dish at our favorite Thai restaurant, and I've definitely found it. Three things I did differently...Only one Tbsp lemon juice (I have really strong Italian lemon juice) A full Tbsp of the soy sauce, and a minor amount of red pepper flakes. My husband thanks you!!!!

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 26, 2009

Really good! I thought the curry was a bit much... so to cover that up I added more coconut and peanut butter. I would just add less curry next time. I also thought the peanut butter overpowered the coconut just a little so I added coconut extract as well. I sauteed chicken tenderloin in soy sauce until golden brown and then threw in a small amount of satay sauce in the pan to toss over the chicken and cooked for a minute longer. I then used the rest as a dipping sauce. Very easy and good!

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genchild

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Reviewed: Feb. 16, 2009

I DOUBLED THE CURRY AND GARLIC IN THE MARINATE AND ADDED 1/8 TSP RED PEPPER. FOR THE PEANUT DIP I ADDED 1/4 TSP RED PEPPER. IF YOU TOOK THE CHICKEN OUT OF THE MARINATE AND ROLLED IT IN SWEETENED COCONUT AND BAKED, IT WOULD BE KILLER. CYNTHIA

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Meggie Joel

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Reviewed: Jan. 28, 2009

Very Good! I did add the red pepper flakes like some others. I also made the Thai-Style Fragrant Rice from this site and some sesame green beans. It went together well.YUMMY

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Mary Jane

Cooking Level: Professional

Home Town: Philipsburg, Pennsylvania, USA

Living In: Winburne, Pennsylvania, USA

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Reviewed: Jan. 23, 2009

Love this recipe! I usually make extra sauc to put on top of rice. Hubby and my picky son just eat this up!

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Chefem

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Reviewed: Jan. 14, 2009

This recipe is very tasty. If you save the dipping sauce and store it in your fridge I would recommend to thin it with some chicken stock, otherwise it is too thick and it turns lumpy. I am a texture person and it wasn't pretty the next day!

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2008

This is the best recipe ever!!! In a small effort to save my waist line, I used light coconut milk and less sugar in the sauce. I also added some red pepper flakes to the peanut sauce for a little something something. My boyfriend said "But I don't normally like peanut sauce but this is so good."

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ninaf

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 23, 2008

I only had the chicken in the marinade for about half hour and had cook it in the broiler (MN winter), and it came out very soft and tender and flavorful. 4-5 min on each side. I used a different peanut sauce that I had on hand, so can't comment on that. I served it with Basmati rice and garlic naan from Trader Joes. Good meal.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 12, 2008

I would give this 10 stars if I could! I developed a peanut allergy as an adult, but grew up with peanut butter as my favorite food. I finally found an almond butter that tastes exactly like peanut butter, and couldn't wait to use in this recipe. It was unbelieveable! I could make this recipe once or twice a week and never tire of it. I served this over brown rice. Amazing.

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Michael E

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Easy Chicken Satay

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