Back to Chicken Satay with Peanut Sauce

Print Options


Card Sizes

Chicken Satay with Peanut Sauce Recipe

Chicken Satay with Peanut Sauce Recipe

Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.
TOTAL TIME: Prep: 15 min. + marinating Broil: 5 min. YIELD:10-12 servings


  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup soy sauce
  • 1 green onion, sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 cup salted peanuts
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 3 tablespoons chicken broth
  • 3 tablespoons butter, melted
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes


  • 1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours.
  • 2. In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving.
  • 3. Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce. Yield: 10-12 servings.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer