There’s something comforting about a plate of Thai Chicken Satay with Peanut Sauce, especially when you prepare it at home. I’ve played with this recipe several times, adjusting for taste, texture, and ease. Each time I’ve discovered how deeply satisfying it is to combine juicy chicken with that creamy, savory peanut sauce. If you love bold flavors, this is a weeknight dinner you won’t want to miss. Try pairing it with a side of jasmine rice or a fresh cucumber salad for a complete meal. Check out my Carrot Cake Oatmeal Cookies for a delightful dessert!
About Thai Chicken Satay with Peanut Sauce
This dish is a delightful fusion of flavors, bringing together tender chicken pieces and a luscious peanut sauce that’s both savory and just a tad spicy. I tested this recipe several times, making minor adjustments to the marinating time, discovering that a longer marination truly enhances the chicken’s flavor. It’s great for busy weeknights or special occasions, offering a taste of Thailand without the need for complicated techniques.
- Quick to prepare: Perfect for those rush-hour dinners.
- Budget-friendly: Uses affordable, everyday ingredients.
- Family favorite: The combination of chicken and creamy peanut sauce is a hit with both kids and adults.
- Did you know? Peanut sauce has roots in several Southeast Asian cuisines, making it versatile and well-loved.
Key Ingredients & Their Roles
- Chicken Breasts: The main ingredient that soaks up all those wonderful flavors.
- Peanut Butter: Adds creaminess and depth to the sauce; opt for natural varieties to avoid added sugars.
- Fresh Ginger: Enhances aroma and offers warmth; can substitute with ground ginger if needed.
- Soy Sauce: Brings in umami; tamari works as a gluten-free alternative.
How to Make Thai Chicken Satay with Peanut Sauce
- Gather your ingredients and prepare your workspace. Give a gentle spray to an 8×10 casserole dish to prevent sticking.
- In a medium bowl, combine minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil. Whisk it all together until well-blended.
- Add peanut butter and hot water, whisking until the mix is smooth like satin. Reserve a half cup of this sauce for later. Stir chopped cilantro into the remaining sauce.
- Transfer the chicken into a gallon zip-top bag along with the marinade. Ensure all chicken pieces are well-coated, sealing and letting it marinate in the fridge for at least 30 minutes (or overnight for more flavor).
- When ready to cook, preheat your oven to 375°F. Spread the chicken and marinade in a single layer in your casserole dish.
- After 15 minutes, brush the top of the chicken with your reserved peanut sauce and cook for another 15 minutes. The chicken should reach an internal temperature of 165°F.
- Once done, gently stir the chicken in the sauce before serving. Garnish with reserved cilantro for a fresh finish.
Pro Tips & Troubleshooting
- During prep, always taste your marinade. It should strike a balance between sweet, savory, and tangy. Adjust according to your preference.
- A common mistake is undercooking the chicken. Always check for a minimum internal temperature of 165°F using a meat thermometer.
- Add a twist by replacing some of the peanut butter with almond butter for a unique flavor.
- This recipe is easily scaled; double the ingredients for a crowd or halve them for a smaller portion without losing flavor!
Storage & Make-Ahead Guide
You can store leftovers in the fridge for up to 3 days. For longer storage, freeze the cooked chicken in airtight containers for about 2 months. Reheat in the oven or on the stove until heated through. During my testing, I found that freezing the chicken allowed the peanut flavor to deepen, creating an even more delicious dish upon reheating.
Serving Suggestions
Pair this Thai Chicken Satay with a side of jasmine rice or a refreshing cucumber salad. For a complete meal, consider serving it alongside my Healthy Winter Salad for a light, crisp contrast.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Yes, chicken thighs add a richer flavor and stay moist during cooking.
- How spicy is the peanut sauce? The heat level can be adjusted depending on the type of chili garlic sauce used.
- Is this recipe gluten-free? It can be made gluten-free by using tamari instead of soy sauce.
- Can I prepare this recipe in advance? Yes, marinate the chicken up to one day ahead and store the peanut sauce separately.
- What is the best way to serve leftovers? I recommend reheating in a skillet with a splash of water to keep the chicken moist.
Final Thoughts
This Thai Chicken Satay with Peanut Sauce has quickly become my favorite weeknight dish. It’s not only delicious, but each bite transports you to the vibrant streets of Thailand. I love to enjoy it with a squeeze of fresh lime just before eating. If you try this recipe, I’d love to hear how it turned out for you — share your results!
More Recipes You’ll Love
- Homemade Garlic Parmesan Chicken Meatloaf – compatible with the savory flavors of classic Thai dishes.
- Homemade Spicy Coconut Curry Ramen – shares a delicious coconut base that complements peanut sauce beautifully.
- Homemade Thai Red Curry Noodle Soup – a flavorful soup that captures the essence of Thai cuisine.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Thai Chicken Satay with Peanut Sauce
Ingredients
- 1 spray nonstick spray
- 2 large chicken breasts cut into 1-inch pieces (2 lbs, 907g)
- 1 clove garlic minced
- 1 inch fresh ginger peeled & minced
- 0.5 fresh lime about 1.5-2 Tbsp juice
- 0.5 Tbsp chili garlic sauce or Sriracha
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil
- 0.5 cup natural peanut butter (140g)
- 3 Tbsp hot water
- 0.5 bunch fresh cilantro divided
Instructions
- Gather and prepare all ingredients. Spray an 8×10 casserole dish and set it aside.
- Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.
- Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.
- Set aside 0.5 cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
- When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.
- Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.
- Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.