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Thai chicken satay in skillet

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.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 464kcal
Author Ryan Beck


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



  • 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.


  • 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.


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