The Pioneer Woman Tasty Kitchen
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Chicken Satay with Peanut Sauce

4.77 Mitt(s) 13 Rating(s)13 votes, average: 4.77 out of 513 votes, average: 4.77 out of 513 votes, average: 4.77 out of 513 votes, average: 4.77 out of 513 votes, average: 4.77 out of 5

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Level: Easy

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Description

This is one of my favorite recipes for chicken. You can make it as an entree or an appetizer. Easy enough to make ahead and very elegant when entertaining. Enjoy!

Ingredients

  • 2 pounds Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
  • _____
  • FOR THE MARINADE:
  • 4 Tablespoons Low Sodium Soy Sauce
  • 4 Tablespoons Lime Juice
  • 2 Tablespoons Vegetable Oil
  • 2 teaspoons Cumin
  • 4 teaspoons Coriander
  • 2 teaspoons Turmeric
  • _____
  • FOR THE PEANUT SAUCE:
  • 2 Tablespoons Vegetable Oil
  • ⅓ cups Onion, finely chopped
  • 2 teaspoons Chili Powder
  • 5 Tablespoons MARINADE:
  • ¼ cups Brown Sugar, Packed
  • ½ cups Water, Or More If Needed
  • 1 cup Creamy Peanut Butter, Do Not Use Natural Or Low Fat
  • 1 whole Lime, Cut Into Wedges, For Garnish
  • 1 bunch Fresh Cilantro For Garnish, Chopped

Preparation

1) Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you’re ready to make the sauce. Set the remaining marinade aside. Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.
2) For the peanut sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.

Makes approximately 32 – 6″skewers for appetizers or 8 dinner size portion skewers.

*I like to skewer the chicken first before the marinade is added. It’s much less messy and when you’re entertaining, you won’t have to skewer the meat while you have guests. Again, I recommend using gloves.

10 Comments

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tiffani3 on 7.24.2011

These were tasty!

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Natasha Galbreath on 6.17.2011

This was a fabulous recipe! It was so easy to make, and turned out delicious.

I will admit that I misread the recipe when adding peanut butter, and I only added 1/2 to 3/4 cup, and it was plenty of pb!

Thinking of tossing leftover sauce with some noodles and veggies another day!

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soozikue on 5.2.2011

YUM! We made this recipe exactly “as is” and really enjoyed it. Both the chicken marinade and the sauce were delicious. Even my 9-year-old, who hates any part of chicken other than the nuggets, stuffed herself — sans sauce, of course, since she’s diametrically opposed to anything interesting. The rest of us, though, had zero complaints. I found when making the sauce that (a) I added substantially more water than the recipe called for in order to get a smooth, pourable sauce (probably between 3/4 and 1 cup), and (b) whisking steadily for about 5 minutes off-heat was key to incorporating all the ingredients. The only direction we failed to follow (and regretted it) was to wear gloves when handling the marinated chicken. There’s enough turmeric in this recipe to dye an entire Brownie troop yellowish orange. Consider yourself warned.

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Heidi on 3.10.2011

I’m afraid I found this recipe rather disappointing. I was hoping for something closer to the satay at our favorite Thai restaurant, but this wasn’t it. This had an overwhelming peanut butter flavor. I ended up adding a lot more of the spices to it to try and counter this, but even then the flavor wasn’t that great.

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jrhodes85 on 2.19.2011

This was really great! We didn’t follow the rules, and used crunchy natural peanut butter and fresh cilantro instead of coriander, also added 2 T of olive oil to the peanut sauce instead of the water. No separation at all!

13 Reviews

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Naureen Akhter on 2.17.2014

I loved the marinade for this, but the peanut sauce left something to be desired. I added a half cup of coconut milk and that made it closer to my liking. I’ll stick with my usual no-cook peanut sauce with garlic, ginger, soy sauce, chili flakes, cilantro and honey.

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Molly B on 4.17.2012

I love this recipe- it never fails to satisfy my craving for something sweet and savory. I usually cook the chicken up in a saute pan if a grill isn’t available, and it works just as well. This is one dish that I ALWAYS look forward to the leftovers for lunch the next day!

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love danai on 2.20.2012

Fantastic!Was searching for this recipe for some time now and this was a winner!

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jenny04 on 6.6.2011

Easy and delicious! This recipe made quite a bit of the peanut sauce, which worked well because my husband and kids couldn’t get enough of it. The chicken by itself had great flavor too!

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FromtheNest on 6.5.2011

Fabulous! I have been trying Satay recipes for years and the search is over. Angie, your recipe is easy, well written, and the flavor is perfect. I love the simpleness of the marinade. We used chicken tenders and grilled them. The Satay and peanut sauce is better than my favorite Thai place!We served the Satay with a Thai cucumber salad. Your Satay is so authentic. Thank you for posting, I can’t wait to try your other recipes. I’m giving it 5 mittens for Authentic Thai, Simple instructions, Ease of ingredients, and TASTE.

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