Chicken Satay

  • Active Time 25m
  • Total Time 40m

Serves 6

Quick-cooking skewers are served with creamy, spicy peanut sauce.


  • 2 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon vegetable oil
  • Fresh cilantro sprigs, for garnish
  • For Satay Sauce:
  • 1 cup roasted unsalted peanuts
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh chilies
  • 1 tablespoon chopped fresh lemongrass (see note)
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups unsweetened coconut milk
  • 2 tablespoons packed brown sugar
  • 2 teaspoons lime juice
  • NOTE: If lemongrass is not available, substitute 2 teaspoons grated lemon or lime zest.


Soak 12 bamboo skewers in water for at least 30 minutes to prevent scorching (or use metal skewers).

FOR SATAY SAUCE: Blend or process peanuts for satay sauce until crushed. Heat the oil in a frying pan, add the onion, garlic, chili, lemongrass, curry powder and cumin, and cook, stirring until onion is soft. Add the nuts and remaining ingredients and stir until hot.

Prepare a fire in a grill. Thread the chicken onto skewers and brush with oil. Grill the skewers for about 10 minutes, or until tender.

Serve the skewers on a bed of thinly sliced vegetables, if desired, with satay sauce spooned over.

Recipe reprinted by permission of All rights reserved.

RecID 5755

nutrition information per serving

518 calories; 33g total fat; 88mg cholesterol; 112mg sodium; 16g carbohydrates; 4g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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