Chicken Satay Wraps With Peanut Sauce Recipe

Name: Chicken Satay Wraps With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain yogurt; 1 teaspoon freshly grated ginger; 1 teaspoon garlic, minced; 1 tablespoon curry powder; 1 12 lbs chicken breasts, skinless and boneless, cut into strips; 20 wooden skewers, soaked in water 30 minutes; vegetable oil, for grilling; butter lettuce leaf; fresh cilantro leaves; 1 cup smooth peanut butter; ¼ cup low sodium soy sauce; 2 teaspoons red chili paste, such as sambal; 2 tablespoons dark brown sugar; 2 limes, juiced; ½ cup hot water; ¼ cup chopped peanuts, for garnish

Servings: persons

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon garlic, minced
1 tablespoon curry powder
1 12 lbs chicken breasts, skinless and boneless, cut into strips
20 wooden skewers, soaked in water 30 minutes
vegetable oil, for grilling
butter lettuce leaf
fresh cilantro leaves
1 cup smooth peanut butter
¼ cup low sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
½ cup hot water
¼ cup chopped peanuts, for garnish

1
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.
2
Place the chicken strips in the yogurt marinade and gently toss until well coated.
3
Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
4
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
5
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking.
6
Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
7
Or, barbecue on an outdoor grill.
8
Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
9
To eat, roll each satay in a lettuce leaf topped with sprigs of cilantro and drizzled with sauce.
10
To make sauce: Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender.
11
Puree to combine.
12
While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.
13
Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.
14
Serve with chicken satay.

535

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup plain yogurt, 1 teaspoon freshly grated ginger, 1 teaspoon garlic, minced, 1 tablespoon curry powder, and more.

Yes, Chicken Satay Wraps With Peanut 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 Wraps With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions