Chicken Satay with Peanut Dipping Sauce Recipe

Name: Chicken Satay with Peanut Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Chicken Breasts (about 3 Large Breasts); 1/4 cups Canned Lite Coconut Milk; 2 Tablespoons Creamy Peanut Butter; 2 Tablespoons Soy Sauce; 1 Tablespoon Curry Powder; 1 teaspoon Brown Sugar; 1 teaspoon Freshly Ground Ginger; Wooden Skewers (soak In Water For 20 Minutes If Grilling); 1/2 cups Creamy Peanut Butter; 1/2 cups Canned Lite Coconut Milk; 1 Tablespoon Soy Sauce; 1 teaspoon Chili Paste; 1 Tablespoon Chopped Peanuts For Garnishing (optional)

Servings: persons

1- 1/2 pound Chicken Breasts (about 3 Large Breasts)
1/4 cups Canned Lite Coconut Milk
2 Tablespoons Creamy Peanut Butter
2 Tablespoons Soy Sauce
1 Tablespoon Curry Powder
1 teaspoon Brown Sugar
1 teaspoon Freshly Ground Ginger
Wooden Skewers (soak In Water For 20 Minutes If Grilling)
1/2 cups Creamy Peanut Butter
1/2 cups Canned Lite Coconut Milk
1 Tablespoon Soy Sauce
1 teaspoon Chili Paste
1 Tablespoon Chopped Peanuts For Garnishing (optional)

1
Using a mallet, flatten chicken and cut into strips, set aside.
2
In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well.
3
Toss with chicken and set in refrigerator to marinate for 2-3 hours.
4
If you are going to grill the skewers, then at about 20 minutes before you are done marinating, soak your wooden skewers in a bowl of water.
5
Weave wooden skewers through the center of the chicken strips.
6
On the grill- Spray nonstick cooking spray on grill grates.
7
Preheat grill to medium-high heat.
8
Grill the skewers for 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees F.
9
In the oven Preheat oven to 375 degrees F. Place chicken skewers on a nonstick baking sheet.
10
Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees F.
11
FOR PEANUT DIPPING SAUCE- In a medium bowl combine all of the dipping sauce ingredients (except the chopped peanuts) and stir well.
12
Chill in refrigerator until ready to serve.
13
Garnish with chopped peanuts.

323

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1- 1/2 pound Chicken Breasts (about 3 Large Breasts), 1/4 cups Canned Lite Coconut Milk, 2 Tablespoons Creamy Peanut Butter, 2 Tablespoons Soy Sauce, and more.

Yes, Chicken Satay with Peanut Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Satay with Peanut Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions