Chicken Satay with Peanut Sauce - make these delicious and tender seasoned chicken skewers with spicy peanut sauce a perfect Thai Style recipe that the whole family will love.
Thai Chicken Satay
I think Thai food is probably up there at the top of my list of favourite foods. It's all those delicious spices and flavours, never a bland dish to be had.
One of my absolute favourites is Chicken Satay. Those tender marinated chicken skewers served with a spicy peanut dip is just unreal, so much flavour and with my daughter on a huge peanut butter kick at the moment. I just knew this would be perfect for dinner.
Calories in Chicken Satay
This recipe serves 4 and is 323 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless skinless chicken thigh: Juicy and flavourful, chicken thigh works really well here as it stays tender and succulent when cooked. You can swap for chicken breast if preferred, but thigh gives the best texture and richness for this dish.
- Medium curry powder: Adds warmth and depth of flavour without making the dish too spicy. It gives both the chicken and satay sauce that lovely savoury curry background.
- Tomato paste: Brings a concentrated richness to the dish and helps deepen the flavour of both the marinade and the sauce. It also adds a slight sweetness and balances the peanut butter really nicely.
- Granulated sweetener: Just a little helps balance the savoury flavours and the richness of the peanut sauce. I use erythritol, but any favourite granulated sweetener will work.
- Soy sauce: Adds saltiness and that lovely umami depth. It helps season both the chicken and the sauce while giving everything a more rounded flavour.
- Garlic: Adds a delicious aromatic savoury flavour that works perfectly with the curry and peanut elements.
- Ginger root: Gives a fresh warmth and slight zing that lifts the overall flavour of the dish and pairs beautifully with the satay sauce.
- Natural crunchy peanut butter : The key ingredient for the satay sauce, adding creaminess, nuttiness and lots of rich flavour. Crunchy peanut butter gives a little extra texture, but smooth can also be used if preferred.
- Light coconut milk: Helps create a creamy sauce without being too heavy. It mellows the peanut butter and brings a subtle sweetness that works so well in satay-style dishes.
- Chilli flakes: Add a gentle little kick of heat. You can adjust the amount depending on how spicy you like things, or leave them out altogether for a milder sauce.
- Water: Used to loosen the sauce to the right consistency so it coats the chicken nicely without being too thick.
- Lime wedges: Perfect for serving, with the fresh citrus adding a lovely zing that cuts through the richness of the satay sauce.
- Fresh cilantro (coriander): Adds a burst of freshness at the end and finishes the dish beautifully.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
You can easily adapt this recipe to suit your preference.
Chicken breast can be used instead of chicken thigh, but chicken thigh is definitely best here as it stays much more tender, juicier and more flavourful. Since the chicken is cooked in chunks and coated in the sauce, thigh gives the nicest result and is less likely to dry out.
You could use peanut butter powder instead of regular peanut butter, but for the best flavour and texture, real peanut butter is recommended. It gives the sauce that rich, creamy, nutty finish that makes satay so delicious. If using powder, you may need to adjust the liquid slightly. If you prefer a smoother sauce, you can swap the crunchy peanut butter for smooth peanut butter.
You can also adjust the heat level to suit your taste by reducing or increasing the chilli flakes.
For a gluten free version, just use gluten free soy sauce or tamari.
Can Chicken Satay be cooked on a Barbecue?
With the weather starting to warm up, you may be wondering if this recipe is suitable for the barbecue. Chicken Satay skewers are perfect cook on a outside grill or barbecue to really get that lovely char on the edges.
However I do recommend soaking your wooden skewers (if you are using wooden ones) for at least 30 minutes before adding the meat and grilling, this will help prevent the wood from going black and burning.
Side Suggestions
Wondering what sides to serve with Satay Chicken?
I went for some cooked jasmine rice, which is my favourite rice, and it works perfectly for soaking up all that delicious satay sauce.
How to cook perfect Jasmine Rice
If you are wondering how to cook perfect jasmine rice, simply rinse 1 cup (185g) of jasmine rice, then add to a pan with 2 cups (480ml) of water. Bring to a boil and, when the water is just about absorbed, turn off the heat, add a lid and leave for 10 minutes. Do not stir or lift the lid until then. The result is perfect fluffy rice every time.
Alongside the rice, I paired it with some stir fried vegetables:
- shredded white and purple cabbage
- julienned carrot
- sliced red pepper
- sliced onion
Just spray a pan with some cooking oil spray and stir fry for a few minutes until tender. Season with salt and black pepper.
As well as the rice and vegetables, I also served it with some fresh lime wedges, sliced red Thai chillies and fresh cilantro (coriander).
Storing, Freezing and Reheating
The chicken and satay sauce can be stored separately, which is ideal if you are making this ahead of time.
Storing
Allow everything to cool completely, then store the cooked chicken and satay sauce in separate airtight containers in the fridge for up to 3 days. Any rice and vegetables can also be stored separately if serving later.
Freezing
The cooked chicken can be frozen for up to 3 months. The satay sauce can also be frozen, although the texture may change slightly once thawed because of the peanut butter and coconut milk. For best results, defrost both overnight in the fridge before reheating.
Reheating
Reheat the chicken in a frying pan, oven or microwave until piping hot throughout. The satay sauce can be reheated gently in a small saucepan or in the microwave in short bursts, stirring in between, until hot and smooth. If the sauce has thickened too much, just stir in a splash of water to loosen it.
More Thai Recipes
Looking for some Thai recipes? Check out the following:
See more Thai Recipes →
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Recipe Card
Chicken Satay with Peanut Sauce
Chicken Satay with Peanut Sauce - make these delicious and tender seasoned chicken skewers with spicy peanut sauce a perfect Thai Style recipe that the whole family will love.
Ingredients
For the Chicken:
- 700g (24oz) of boneless skinless chicken thigh, cut into chunks
- 1 tablespoon medium curry powder
- 1 tablespoon tomato paste,
- ½ tablespoon of granulated sweetener
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger root, grated
For the Peanut Satay Sauce:
- 3 tablespoons of Natural crunchy peanut butter
- ⅓ cup (80ml) of light coconut milk
- 1 tablespoon of tomato paste
- 1 tablespoon of soy sauce
- ½ tablespoon curry powder
- 1 tablespoon of granulated sweetener
- ¼ teaspoon of chilli flakes
- ⅓ cup (80ml) of water
To serve:
- Lime Wedges
- Fresh Cilantro (Coriander)
Instructions
- Add the chicken to a container with the marinade ingredients and marinate overnight in the fridge (or for at least a few hours)
- Once ready to cook, skewer the pieces of chicken on to 8 skewers.
- Heat a pan over a medium high heat and spray with cooking oil spray.
- Add the skewers 4 at a time and sear both sides of the chicken for approx 7 minutes until the chicken is cooked through.
- While the chicken is cooking, add the ingredients for the peanut satay sauce to a small saucepan and whisk over a low heat just until sauce is smooth and creamy.
- Serve the chicken skewers with the satay sauce.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - use gluten free soy sauce
- ❄️ Freezer Friendly
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 323Total Fat 14.3gSaturated Fat 3.7gTrans Fat 0gUnsaturated Fat 6gSodium 662mgCarbohydrates 6.5gFiber 2.2gSugar 0.5gProtein 39.7g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Andy says
can this be bbq,d or air fried ?
Siobhan (Slimming Eats) says
Yes it can be barbecued. Check the recipe post write up for details.
Jill says
Made this tonight. Delicious, delicious, delicious would thoroughly recommend.
Siobhan (Slimming Eats) says
yes it should freeze fine, you may just have to loosen with a little water upon defrosting and reheating.
Jill says
I have made this almost every week since I discovered the recipe. It is sooo tasty and soo easy to make.
Ann Baddeley says
Omg .thank you for sharing this recipe made this for the first time today oh so tasty and so simple to make it’s going to be a regular in our house now x.
Teresa says
As I already had some satay skewers just wanted some sauce to go with them. I had both peanut butter and the powder version and wanted to see if there really was a difference. I tried your recipe using the real stuff and another online recipe using the powder. Oh boy, no similarity at all. Your recipe was absolutely delicious and closest to the peanut sauce I have had in the Far East whereas the other version was not really nice at all (so I have decided to use that one as a future marinade) and will use your recipe every time for satay sauce. DELICIOUS.
Cathy Allott says
I love this recipe. I do this like a stir fry and pour the sauce over just before serving. My husband won’t normally eat anything with curry powder in but he loves it.
I served it on brown rice. Was very filling.
Victoria says
Honestly I looked at this recipe and thought, how can it be that easy, I’m sure it will all need to cook for longer…nope! It is literally that simple! This is a gorgeous recipe and I can’t share a picture because we all ate it too fast!