CHICKEN SATAY WITH PEANUT SAUCE – November 4 – National Peanut Butter Lovers Month

Serves 4



    • ½ cup coconut milk
    • 1 tablespoon fish sauce
    • 1 teaspoon curry powder
    • ½ teaspoon sugar
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 pound boneless, skinless chicken breasts, cut into 8 thin strips
    • 8 bamboo or metal skewers
    • ¼ cup chopped peanuts

    Mild Sauce:

    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon sugar
    • ½ teaspoon fresh ginger, grated
    • 1 teaspoon sesame oil
    • ⅓ cup smooth peanut butter
    • ⅓ cup chicken broth

    Spicy Sauce:

    • ¼ cup peanut butter
    • ¼ cup coconut milk
    • 1 teaspoon fish sauce
    • 2 teaspoons chili sauce
    • 1 tablespoon lime juice
    • 1 tablespoon sugar
    • 1 teaspoon freshly grated ginger
    • 1 clove garlic, minced


  1. In a large zipper bag place ½ cup coconut milk, 1 tablespoon fish sauce, curry powder, ½ teaspoon sugar, salt, black pepper, and chicken strips.  Seal and refrigerate about 1 hour, squeezing the bag occasionally to mix.
  2. Add all of the ingredients for your sauce to a saucepan over medium-high heat and whisk.  Bring to a boil for 5 minutes, stirring constantly,  remove from the heat.  Let it return to room temperature.
  3. If using bamboo skewers, soak in cold water for a minimum of 5 minutes.  
  4. Preheat an outdoor grill to medium-high heat, or oven to 375 degrees Fahrenheit.
  5. Remove the chicken strips from the marinade and discard the marinade.  Thread the chicken on the skewers.  
  6. If using an outdoor grill place the strips on the grill and cook about 1 minute per side.  Cook on all 4 sides, until the chicken is no longer pink in the center.
  7. If using an oven, place the chicken on a baking sheet and cook for about 1-2 minutes per side.  Cook on all 4 sides, until the chicken is no longer pink in the center.
  8. Serve 2 skewers per person, with a side of mild or spicy peanut sauce

Tomorrow: November is National Vegan month.  Tomorrow’s recipe will be Vegan.

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