Chicken and Shrimp Satay with Coconut Peanut Sauce

Name: Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Thai chiles, sliced thin; 2 tablespoons fresh cilantro leaves, finely chopped; 1 orange, zested and juiced; 2 tablespoons rice wine vinegar; 1 tablespoon Mirin; Kosher salt and freshly ground black pepper, to taste; 2 boneless skinless chicken breast halves, cut into 8 cubes; 8 shrimp, peeled, deveined, and tail removed; 2 tablespoons peanut oil; 5 Thai chiles, sliced thin; 4 cloves garlic, sliced thin; 1/2 cup rice wine vinegar; 1 1/2 cups coconut milk; 5 tablespoons peanut butter; Kosher salt and freshly ground black pepper, to taste; 1/2 teaspoon dried red pepper flakes; Fresh Vegetable Salad, recipe follows; Special Equipment: 4 long wooden skewers, soaked in water; Fresh Vegetable Salad, recipe follows; 2 cups Napa cabbage, washed and julienned; 1 small red pepper, julienned thin; 1 small yellow pepper, julienned thin; 1 small red onion, julienned thin; 1 cup snap peas, julienned thin; 2 tablespoons finely chopped fresh cilantro leaves; Juice of 1 orange; 2 tablespoons rice wine vinegar; 2 tablespoons peanut oil; 1 tablespoon red wine vinegar; Kosher salt and freshly ground black pepper, to taste

Servings: persons

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows
Special Equipment: 4 long wooden skewers, soaked in water
Fresh Vegetable Salad, recipe follows
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

1
Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp.
2
Toss all to coat well.
3
Cover and place in the refrigerator to marinate for 2 hours.
4
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil.
5
Add the chiles and garlic and toast until dark brown but not burnt.
6
Add the rice wine vinegar and reduce by half.
7
Add the coconut milk and bring to a simmer.
8
Whisk in the peanut butter and mix well to combine.
9
Season with salt, pepper, and red pepper flakes.
10
Remove from the heat and set aside.
11
Preheat a grill or grill pan.
12
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque.
13
Remove the chicken and shrimp from the grill.
14
Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer.
15
Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
16
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl.
17
Taste the salad, then season with salt, and pepper, to taste.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3 Thai chiles, sliced thin, 2 tablespoons fresh cilantro leaves, finely chopped, 1 orange, zested and juiced, 2 tablespoons rice wine vinegar, and more.

Yes, Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions