Takeout-inspired Chicken Satay with Peanut Sauce that is ready in 30 minutes. This easy and healthy weeknight meal is quicker than takeout, and just as delicious!
Chicken satay is something I first had when Mr. Matt and I were backpacking in SouthEast Asia. I first had this dish in Thailand, and I had never tried anything like it before.The combination of peanut butter, coconut milk, spices and fresh cilantro is so delicious and unique – it’s a treat for the tastebuds. If you’ve ever eaten Thai food before, you will know that cilantro and lime are pretty much essential for every dish. I’ve heard that when it comes to cilantro, you either love it or hate it – which boat are you in? I love it!
For this Chicken Satay recipe, I like to use chicken breasts cut into thin strips. The chicken is then marinated in full fat coconut milk, tamari, toasted sesame oil, spices, lime, peanut butter and maple syrup for some sweetness. It is then served with a delicious peanut sauce. You can enjoy right off the skewer, just as if you were enjoying street food in SouthEast Asia. Or, make this as a side dish with my Spicy Peanut Noodles and you’ve got yourself a full meal – no takeout needed. You can serve this delicious chicken satay with peanut sauce, lime and cilantro! These juicy, marinated chicken skewers are sure to become a staple in your weeknight meal rotation.
To make things even easier and super quick to make for dinner, I like to make the peanut sauce all in one batch, then divide it into two. Reserve half the sauce for dipping in later, and use the rest for marinating the chicken.
Prep the Sauce
This Chicken Satay with Peanut Sauce comes together in minutes because the chicken marinade and peanut sauce for dipping are all made with the same ingredients! To prepare the sauce, you will need a large bowl. Combine the coconut milk, tamari, toasted sesame oil, minced garlic, garlic chilli sauce, ground ginger and coriander, maple syrup, creamy peanut butter, and fresh lime juice. Whisk it up until creamy smooth, and reserve half in a measuring cup to use later.
Marinate
Marinate the chicken for 20 minutes to let the spices and seasonings work their magic. You can prep this marinade ahead of time if you would like to give it some extra time to get extra juicy and flavourful.
Soak the Skewers
If you are using a grill pan like this one here, you’ll want to soak the skewers for 20 – 30 minutes. If you are going to BBQ this chicken satay, soak the skewers for 2 – 3 hours to ensure they don’t burn.
Grill the Chicken
To grill the chicken, I recommend using a little bit of avocado oil in your grill pan. Avocado oil is a great choice to cook with because of it’s high smoke point. It is also a good source of heart-healthy monounsaturated fatty acids. It’s rich in antioxidants, and tastes great. Opt for avocado oil over canola oil or vegetable oil for grilling, baking, and roasting!
Grill on each side for about 3 – 5 minutes, being sure not to overcook the chicken. The best chicken satay is juicy and tender!
Recipe
Chicken Satay with Peanut Sauce
Ingredients:
Marinade
- 2 boneless skinless chicken breasts roughly 1 lb
- 1/2 cup full fat coconut milk canned
- 1/2 cup natural creamy peanut butter
- 1 lime juiced
- 1 tbsp chilli sauce
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 2 garlic cloves minced
- 2 tbsps low-sodium tamari
- 1 tbsp pure maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp avocado oil for grilling
Toppings
- chopped roasted peanuts
- fresh cilantro
- lime juice
Instructions:
- Cut each breast lengthwise into 4 thin slices.
- Soak wooden skewers in water for 20 minutes if pan-frying or 2-3 hours if grilling on the BBQ.
- In a large bowl combine the coconut milk, tamari, toasted sesame oil, minced garlic, garlic chili sauce, ground ginger and coriander, maple syrup, creamy peanut butter, and fresh lime juice.
- Whisk the sauce together until creamy smooth. Reserve half of the sauce (about ½ cup) in a measuring cup to use later.
- Add the chicken into the large bowl with the marinade, and mix thoroughly until each cutlet is fully coated. Marinate in the fridge for 20 minutes.
- Thread the chicken strips on separate skewers.
- Heat a grill pan to medium-high heat, and add ~ 1 tbsp avocado oil to the pan. Grill the chicken satay skewers on medium-high heat for 3 - 5 minutes per side, or until fully cooked. Can be cooked on a grill pan or BBQ.
- Warm up the reserved peanut sauce in a small pot to drizzle on top and dip in. Serve with chopped, roasted peanuts, cilantro and lime.
For more easy weeknight takeout inspired meals, check out my 15 Minute Spicy Peanut Noodles, and this delicious Homemade Massaman Curry! Be sure to tag me @healthnutnutrition and share a photo on social media if you make any of these recipes!
Leave a comment
Ok, this peanut sauce is LIFE CHANGING! Making a double batch next time to last me all week!!
Oh, I’m so happy you enjoyed it!
This looks delicious! Can I use coconut aminos if I don’t have tamari on hand? Thank you.
Yes you can absolutely sub coconut aminos for tamari! Enjoy!