• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Thai Chicken Satay

    June 13, 2021 | Updated September 13, 2022 by Ryan 2 Comments

    257 shares
    Jump to Recipe Print Recipe

    This Thai chicken satay isn't a traditional skewered and grilled recipe, but is packed with just as much flavor that is highlighted by a tasty peanut sauce.

    overhead shot of Thai chicken satay in skillet

    Why is this Thai chicken satay not grilled? Well when I made this, it wasn't in the middle of summer so a grill wasn't an option, but I was just craving the flavors. I love Thai food - from Thai chicken lettuce wraps to Pad Thai.

    Everyone assumes that if you're from Orlando, you go to Disney all of the time. Maybe that's the case for most Orlandoans (is that what we're called?), but we didn't go that much. The one thing my parents did make almost a yearly habit was the Food & Wine Festival at Epcot.

    I'll be honest, I didn't really look forward to the festival as a kid. First of all, there were hardly any rides and to make matters worse I was a super picky eater so I didn't actually try much.

    Oh and I obviously didn't drink any alcohol! But there were two dishes I remember to this day - chicken satay skewers and Brazilian cheese bread. I have more on the cheese bread in another post, but today is about some chicken satay.

    Like I said earlier it's not a true Thai satay as it is not on skewers but it brings me back to my childhood with the peanut sauce that just gives so much flavor to the chicken. And this recipe really couldn't be easier. So if you're up for something a little different, don't hesitate to give this Thai chicken satay try.

    Jump to:
    • Ingredients Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Thai Chicken Satay
    Thai chicken satay in cast iron skillet

    Ingredients Notes

    • Coconut milk - adds creaminess and fat to the sauce and marinade.
    • Peanut butter - traditional chicken satay has peanut butter as one of the main ingredients for the sauce.
    • Light brown sugar - adds some sweetness to complement the saltiness and earthy flavors of the peanut butter.
    • Thai red curry paste - adds a warm, but not biting heat, with tastes of ginger and garlic.
    • Soy sauce - where the saltiness comes from.
    • Fish sauce - adds a nice umami flavor that rounds out the dish.
    • Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and slice them in half. Or if you have some anger, just pound them thin.

    Ingredient Swaps

    Like any recipe, you can mix up the ingredients if you want. Some variations include:

    • While I like coconut milk as it pairs well with the Thai red curry paste, heavy cream can be used as well.
    • If you have a peanut allergy, almond butter or even sunflower seed butter can be substitute.
    • Light brown sugar is my go-to for this dish, but granulated sugar works too.
    • If you need the dish to be gluten-free, replace the soy sauce with tamari sauce.
    • Just use more soy sauce in replacement of fish sauce if you don't have it.
    • While I like to use chicken breasts or cutlets, chicken thighs work great too.

    Step-by-Step Photos

    process shots of marinating chicken and preparing peanut sauce in glass measuring cup

    Make the marinade and add the chicken, tossing to coat. Place in the fridge for at least 30 minutes. While chicken is marinating, mix of the ingredients for the peanut sauce and add to a small saucepan.

    process shots of cooking peanut sauce in pan and cooking chicken in skillet

    Bring the sauce to a boil and simmer for 5 minutes. Add lime juice and adjust for seasoning. Set aside. Heat a large skillet with oil over medium high heat. Cook chicken for 4-5 minutes.

    process shots of cooking chicken in skillet before adding peanut sauce

    Flip and cook for another 4-5 minutes. Add half of the peanut sauce so the chicken is coated and save the rest for dipping.

    FAQs

    What is Satay?

    Satay a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.

    While this Thai chicken satay recipe, isn't skewered, it is just as tasty.

    Can I Grill the Chicken?

    Yes. Make the marinade and let the chicken marinate for at least 30 minutes, but up to 4 hours. Heat grill to medium-high heat, about 400°F.

    Skewer the chicken on either bamboo or metal skewers. Cook for 4-5 minutes per side or until chicken is cooked. Serve with a side of peanut sauce to dip in.

    How Do I Know When the Chicken is Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.

    How Long Will It Last?

    Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Side Dish Options

    When I think of Thai food, rice is the first thing that comes to mind. Jasmine or basmati works best, but you can kick it up a notch by making coconut rice or cilantro lime rice.

    If you want to really step up your game, some fried rice goes great.

    Pro Tips/Recipe Notes

    • Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
    • Cook the peanut sauce for at least 5 minutes or until it has thickened. You want a sauce with some body to it when you pour over the chicken.
    overhead shot of Thai chicken satay in skillet

    Similar Recipes

    • overhead shot of thai veggie curry in two white bowls
      Thai Vegetable Curry
    • overhead shot of Thai peanut chicken ramen in white bowl
      Thai Peanut Chicken Ramen
    • overhead shot of vegetable Pad Thai in bowl
      Vegetable Pad Thai (Noodle-Free)
    • veggie curry with white rice on white plate
      Thai Butternut Squash Curry

    If you’ve tried this Thai chicken satay recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    Thai chicken satay in skillet
    Print Recipe
    5 from 6 votes

    Thai Chicken Satay

    This chicken satay isn't a traditional skewered and grilled Thai recipe, but is packed with just as much flavor that is highlighted by a tasty peanut sauce.
    Prep Time10 mins
    Cook Time15 mins
    Marinating Time30 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Thai
    Servings: 4
    Calories: 464kcal
    Author: Ryan Beck

    Ingredients

    Chicken Marinade

    • 4 tablespoon coconut milk
    • 1 ½ tablespoon peanut butter
    • 1 ¼ tablespoon light brown sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • 1 ½ lbs chicken breasts, pounded ½" thick
    • 2 tablespoon vegetable oil

    Peanut Sauce

    • 1 ⅓ cup coconut milk
    • ¼ cup peanut butter
    • 1 ½ tablespoon Thai red curry paste
    • 1 tablespoon light brown sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • 2 garlic cloves, minced
    • Pinch of salt to taste
    • 1 lime, juiced
    • Cilantro for garnish

    Instructions

    Chicken

    • Mix together the coconut milk, peanut butter, sugar, soy sauce and fish sauce in a large shallow bowl until combined and add chicken, turning to coat completely. Put chicken in fridge for 30 minutes.
    • Heat oil in large oven-proof skillet over medium-high heat. Cook chicken about 4 minutes per side or until cooked through. Add half of the peanut sauce so it is coated. Save remaining sauce for dipping if needed. Top with some fresh cilantro and additional lime juice if desired.

    Peanut Sauce

    • While chicken is cooking, combine all of the peanut sauce ingredients in a saucepan except the lime juice. Bring to boil and reduce heat, allowing to simmer until thickened. (About 5 minutes) Take sauce off heat and add lime juice. Adjust for salt if needed.

    Notes

    • Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
    • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Cook the peanut sauce for at least 5 minutes or until it has thickened. You want a sauce with some body to it when you pour over the chicken.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Nutrition

    Serving: 1chicken breast | Calories: 464kcal | Carbohydrates: 30g | Protein: 33g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 1467mg | Potassium: 321mg | Fiber: 2g | Sugar: 5g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 210mg | Iron: 1.8mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Blackened Halibut
    Strawberry Crunch Cake »
    257 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      September 29, 2019 at 8:15 pm

      5 stars
      Thai chicken satay is amazing!

      Reply
    2. Dru says

      September 24, 2021 at 9:43 am

      5 stars
      Easy and delicious. Chicken came out tender and peanut says I could eat with acsooon it was so yummy! Note that I didn’t have Thai paste so used a tad of harissa.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    257 shares