Asian Chicken Satay with Thai Peanut Sauce Recipe

There’s no such thing as fried mysterious chicken parts in our household. Nuggets, some fast food restaurants call them. If we’re going to enjoy the mellow flavors of chicken – especially the pastured kind — then feast on this popular Thai dish that won’t set your tongue on fire. The peanut sauce provides an exotic and creamy dip for the flavorful skewered chicken and is also tasty on rice.
Asian Chicken Satay with Thai Peanut Sauce picture


CourseMain Ingredient


For chicken satay
 Chicken breasts1 Pound
 Garlic2 Clove (10 gm), minced
 Ginger1 Inch, minced
 Cumin1⁄2 Teaspoon
 Brown sugar2 Tablespoon, firmly packed
 Chicken stock1⁄2 Cup (8 tbs)
 Fish sauce3 Tablespoon
 Soy sauce3 Teaspoon
For peanut sauce
 Fish sauce1 Tablespoon
 Rice vinegar1⁄4 Cup (4 tbs)
 Coconut milk1⁄2 Cup (8 tbs)
 Sesame oil1 Teaspoon
 Red thai curry paste1⁄4 Teaspoon
 Hoisin sauce1 Tablespoon
 Peanut butter1⁄2 Cup (8 tbs)
 Half and half cream1⁄4 Cup (4 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Lime juice1 Tablespoon
 Tumeric1⁄2 Teaspoon
 Chives/Green onions1⁄8 Cup (2 tbs), finely chopped
 Peanuts1⁄8 Cup (2 tbs), crushed

Nutrition Facts

Serving size

Calories 347 Calories from Fat 175

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 48.3 mg

Sodium 1741.8 mg72.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.5 g9.8%

Sugars 9 g

Protein 26 g51.9%

Vitamin A 2% Vitamin C 6.3%

Calcium 5.5% Iron 12.9%

*Based on a 2000 Calorie diet


Satay Directions:
Cut chicken into ½ inch wide strips and place in 9 x 13-inch baking pan.

Combine remaining ingredients for marinade. Pour marinade over chicken strips. Cover and refrigerate for at least two hours, ideally overnight.

Soak wood skewers in water for about an hour before making the kabobs (the skewers absorb water and are less likely to catch on fire). Thread chicken strips on skewers. Fill the first half of the kabob with skewered meat, leaving the lower half empty so you have a “handle” to easily pick up the satay.

Grill chicken satay on a BBQ, basting with the leftover marinade. You can also broil the satay in your oven. Place the satay on a broiling pan and set the broiler to a medium heat (about 350 degrees). Place satay close to heating element and turn meat every five minutes until cooked while basting with the leftover marinade. Depending on the thickness of your meat, the satay should cook in about 8 to 12 minutes, but keep a close eye to avoid overcooking or drying it out.

Serve with Peanut Sauce on a bed of lettuce greens.

Peanut Sauce Directions:
Combine all ingredients with a whisk in a small bowl, adding a little more coconut milk as needed to make a sauce.

Pour into a small saucepan over medium heat until sauce starts to bubble. Remove from heat.

Serve in a bowl, topped with a sprinkle of fresh, crushed peanuts and finely chopped chives or green onions.

Yield: 2 cups.

This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit
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