Chicken Satay With Peanut Sauce
(Photo: Photography: Laura Murray Food Styling: Anna Billingskog)

Chicken Satay with Peanut Sauce and Cucumber Salad

Chicken Satay With Peanut Sauce
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Beth Lipton

All the creamy, savory, nutty flavors you love in this takeout favorite in an easy at-home version. The marinated and skewered chicken is exceptionally tender with hints of coconut, ginger, and garlic. The homemade peanut sauce is both sweet and savory with a zesty lime finish. It’s also great served over salad, with raw veggies or salad rolls—so you might want to double the recipe. The cucumber salad is a tasty side dish that allows you to control the heat level. If you’re not going to eat the cucumber salad immediately, keep the dressings and salad separate until ready to serve.

Prep Time
40, plus 2 hours min
40 min


Marinade & chicken

  • ¾ cup full-fat coconut milk
  • 1 Tbsp. peeled and minced fresh ginger
  • 1 Tbsp. curry powder
  • 2 cloves garlic, minced
  • 2 tsp. fish sauce
  • 2 tsp. coconut aminos
  • ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 1½ lb chicken thighs, cut into 1 inch strips

Peanut sauce

  • ½ cup smooth, unsweetened peanut butter
  • 3 Tbsp. coconut aminos
  • Zest and juice of 1 lime
  • 1 Tbsp. peeled and minced fresh ginger
  • 1 Tbsp. toasted sesame oil
  • ¾ tsp. hot sauce
  • 2 Tbsp. water

Cucumber salad

  • ⅓ cup unseasoned rice wine vinegar
  • 2 tsp. honey
  • 2 english cucumber, halved and sliced on an angle
  • ½ a small red onion, thinly sliced
  • 1-2 Thai red chilies, seeded and thinly sliced
  • ⅓ cup roasted, salted peanuts, chopped


1. Marinate chicken: To a blender add coconut milk, coconut oil, ginger, curry powder, garlic, fish sauce, coconut aminos, salt, honey, and pepper; blend until smooth. In a casserole dish, pat the chicken dry. Pour marinade over chicken, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, or overnight.

2. Prepare peanut sauce: To a blender, Add all sauce ingredients to a small bowl and whisk together until smooth. Cover and set aside.

3. In a medium bowl add the vinegar and honey, whisk till dissolved. Add the cucumbers, red onion, and chili peppers, and stir to coat. Sprinkle with peanuts.

4. Thread chicken onto skewers (marinade will be thick; remove most of it from chicken and discard excess). Preheat an outdoor grill to 400°F or, a grill pan ,to medium-high.

5. Cook chicken, 3 to 5 minutes per side. Serve with peanut sauce and cucumber salad

Lead Photo: Photography: Laura Murray Food Styling: Anna Billingskog

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