Easy Chicken Satay with Peanut Sauce

Imagine sinking your teeth into tender chicken satay with peanut sauce, where juicy strips of chicken soak up a rich coconut curry marinade before being pan-fried to a golden crisp. The homemade peanut sauce brings creamy, nutty depth with just the right hint of spice and sweetness, making every bite a tropical escape without the fuss. This recipe shines for its simplicity, coming together in under an hour for a weeknight win.

Busy moms and professionals appreciate how chicken satay with peanut sauce stores well for meal prep, reheating effortlessly in a skillet to stay crispy. It’s a crowd-pleaser that feels indulgent yet light, perfect for family dinners or impressing friends at a casual gathering. Many love it for the balance of flavors that evoke Thai street food right in your kitchen.

Why I Love This Recipe

I adore this chicken satay with peanut sauce recipe. It saves my busy evenings. Let me share why it’s my top pick.

• So quick. It takes about 40 minutes. No marinating time needed for rush nights.
• Big flavors. The coconut marinade adds warmth. Subtle spice shines through.
• Creamy sauce. Peanut butter brings nutty perfection. It ties everything together nicely.
• Versatile option. Serve as appetizers for guests. Or make a full meal with rice for family.
• Easy for all. Beginners love the simple steps. It’s gluten-free too.
• Kid-approved. My children rave about it. Book club friends ask for seconds.
• Prep ahead. Marinate overnight. Ideal for packed schedules and meal planning.

Chicken Satay With Peanut Sauce Ingredients

These ingredients blend seamlessly for an authentic Thai vibe, with the coconut milk and curry creating a creamy base that tenderizes the chicken while the peanut butter delivers that signature rich, savory sauce. Opting for fresh, high-quality items like natural peanut butter and vibrant curry paste elevates the overall taste, making it more aromatic and satisfying.

• Boneless, skinless chicken thighs or breast: Provides lean protein that becomes juicy and flavorful after marinating, forming the skewer base.
• Full-fat coconut milk: Adds creaminess to the marinade and sauce, balancing spice with subtle sweetness and tropical notes.
• Red curry paste: Infuses bold, aromatic Thai spices into both chicken and sauce for authentic heat and depth.
• Curry powder: Enhances the earthy, warming flavors in the marinade to complement the curry paste.
• Brown sugar: Balances the savory elements with a touch of caramelized sweetness in the chicken.
• Salt: Seasons the marinade to draw out flavors and tenderize the meat.
• Cooking oil: Ensures even pan-frying for a crispy exterior without sticking.
• Bamboo or metal skewers: Holds the chicken strips securely for easy cooking and serving; bamboo adds a traditional touch.
• Natural creamy peanut butter: Forms the creamy, nutty foundation of the sauce, providing richness and smoothness.
• White sugar: Sweetens the peanut sauce to mellow the spice and create harmony.
• Dark soy sauce: Adds umami depth and a hint of color to the sauce.
• Apple cider vinegar: Provides tanginess to cut through the richness and brighten the overall flavor.
• Water: Thins the sauce to a pourable consistency while simmering.

Note: For the full ingredients list with precise measurements, check the printable recipe card at the bottom of this post—it’s designed for quick reference during your cooking session.

Kitchen Tools You’ll Need

• Mixing bowl (or resealable bag): For marinating the chicken; a bag works if you’re short on space.
• Skewers (bamboo or metal): Essential for threading; soak bamboo to avoid burning, or use metal for reuse.
• Large non-stick pan: For pan-frying the skewers; a regular skillet with extra oil is a fine substitute.
• Saucepan: To simmer the peanut sauce; a small pot does the job if needed.
• Wooden spoon or whisk: For stirring the sauce; any spatula alternative prevents lumps.

How to Make Chicken Satay With Peanut Sauce

Step 1: Marinate the Chicken

I start by slicing the chicken into thin strips. Then, I toss them in a bowl with coconut milk, red curry paste, curry powder, brown sugar, and salt. I mix everything well to coat evenly. Next, I let it marinate for at least 20 minutes at room temperature, or overnight in the fridge for deeper flavor. This step infuses the Thai chicken skewers with tender, spiced goodness.

Step 2: Thread the Chicken onto Skewers

Once marinated, I take the chicken pieces and slide 4 to 5 strips onto each skewer. I press them close together for even cooking. If using bamboo skewers, I remember to soak them first to prevent charring during frying. This makes the counterpart to the easy peanut sauce recipe simple to handle on the pan.

Step 3: Pan-Fry the Skewers

I warm the cooking oil in a large non-stick pan over medium-high heat. Then, I add the skewers in batches to avoid crowding. I cook for about 3 minutes on each side until the chicken turns golden brown and is fully cooked through with no pink inside. The quick sear locks in juices for succulent Thai chicken skewers.

Step 4: Prepare the Peanut Sauce

In a saucepan over medium-low heat, I combine the remaining coconut milk with peanut butter, red curry paste, white sugar, dark soy sauce, salt, apple cider vinegar, and water. I stir continuously until smooth. Then, I simmer gently for around 5 minutes, adding a splash more water if it thickens too much. I aim for a creamy, pourable consistency that clings nicely to the chicken.

Step 5: Serve the Satay

I keep the peanut sauce warm on low heat while plating the cooked chicken satay with peanut sauce alongside. I drizzle or dip as desired for the full experience. This final touch brings the whole dish together in under 40 minutes of active time.

Tips for Success

• I always soak bamboo skewers in water for at least 30 minutes first. This stops them from burning in the pan during frying.
• Marinate the chicken overnight if you can. It boosts flavor so much. But 20 minutes works fine on rushed weeknights too.
• Taste the peanut sauce as it simmers. Add more sugar for extra sweetness. Or stir in water to thin it out just right.
• Choose chicken thighs over breast. They stay juicy and forgiving if you overcook a bit. Perfect for stress-free cooking.
• Cook the skewers in batches. This keeps the pan hot. So every one gets that even, golden brown crust.

How to Store Chicken Satay With Peanut Sauce

I know how precious time is for busy weeks, so storing chicken satay with peanut sauce right keeps it fresh for easy meals later. First, let the cooked skewers cool completely. This avoids sogginess in storage. Then, pop them into an airtight container in the fridge. They last up to 3-4 days there.

Keep the peanut sauce separate in a jar. It stays good for the same time. Just stir it before reheating. For longer, freeze the chicken in a bag up to 2 months. Thaw overnight in the fridge, then warm in a skillet over medium heat. The sauce freezes well too. Thaw and thin with a splash of water if needed. Always reheat to 165°F inside for safety. This way, you save effort on those hectic nights.

Serving Suggestions

• Pair with steamed jasmine rice to soak up the peanut sauce.
• Add fresh cucumber slices and pickled veggies on the side for crunch and contrast.
• Garnish with chopped cilantro and lime wedges for a bright, zesty finish.
• Serve with iced Thai tea or a crisp white wine for a relaxed meal.
• Arrange on a platter with extra sauce in a bowl for easy dipping.

Print