"Savory chicken served on skewers with a slightly sweet peanut sauce." — Shannon :)
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1 1/2 teaspoons
ground black pepper
skinless, boneless chicken breast halves - cut into 1 inch strips
creamy peanut butter
lime or lemon juice
Salt to taste
(6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
I'm doing the slower-cooker version of this recipe, which means I used more chicken, cut it into bite size pieces, sauteed in frying pan and then moved to crock pot. Assembled the rest of the recipe and simply poured it on top (added garlic, chopped red pepper, and used lemon instead of lime juice). The house smells like heaven and the chicken tastes amazing! I'll serve over Trader Joe's vegetable rice. So good!!!
Chicken was ok, but the peanut sauce was very good
Oh my goodness, thank you SO MUCH Shannon for sharing this wonderfully fragrant and tasty dish! I did not alter any of the ingredients, and it was absolutely delicious as is. It is definitely definitely mild on the "heat" aspect, but adding cayenne or red pepper flakes could easily fix that. I only made two alterations when it came to preparing this recipe: I marinated it for six hours, and I did not grill the skewers. I poured the chicken bites and all the marinated into a large glass dish, covered it with tinfoil, and baked it at 325 degrees for about an hour. The result was incredibly tender and juicy. An absolutely delicious and easy to make dish!!
My dear sweet Shannon; we all loved this dish of yours! Rainy, chilly and foggy today, so I just skewered the chix and put them in the oven with the marinade. I used lite coconut milk, made thin spaghetti, added shredded cooked carrots, raw green onion, some of the wonderful dipping sauce, put it all onto a pretty plate and topped it with the skewers. A bit of red pepper flakes gave the sauce just a tad of heat. Excellent and thank you hon!!
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.
Beats Emeril's recipe! I love this peanut sauce. Today I didn't have the time to marinate the chicken - just did a quick soy sauce and garlic soak before stir frying it. But the sauce is the real star here anyway. It's a perfect blend of flavors. I followed another reviewers suggestion and added some ginger and chili sauce - simply delicious! Since I only cook for 2, there's plenty of sauce left over which I'll probably toss with angle hair pasta tomorrow night. Thanks for sharing this winner - it's my new favorite Thai Peanut Sauce recipe!
I was wondering why I didn't already have curry powder in my spice rack when I decided to make this recipe, then I realized...I don't like curry! That being said, I didn't mind it in the marinade, but I tasted the sauce as it was cooking and realized it was not going to do it for me, so I added 1 1/2 tsp chile sauce, a dash of red pepper flakes and about a teaspoon of minced ginger. Finished it off with lime and it was excellent! Next time I will omit the curry powder from the sauce, but still use it in the marinade just to give it a hint of curry flavor. Still, I think it was an excellent recipe.
Fantastic I did add some red pepper to the peanut sauce and some ginger to the marinade. I used the indoor grill, I do think they lost something in appearance but the taste was superb.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Satay
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 258
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