Chicken Satay with Peanut Sauce

Chicken Satay

No reviews

Like most Asian cooking, this requires a bit of prep but very little actual cooking time.


  • Chicken:
  • 2 chicken breasts )12oz, 360gr), boneless, skinless, cut into 1″ (2.5cm) cubes.
  • 2 tbs lemon juice
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 2 cloves garlic, minced
  • 1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
  • 1 tsp chili powder
  • 24 skewers
  • Warm Peanut Sauce:
  • 1/3 cup (2.5oz, 75gr) peanut butter
  • 2 tbs snipped fresh chives
  • 1 tbs snipped fresh parsley
  • 1 tsp chili powder
  • 1 tsp sesame oil
  • 1 tbs olive oil
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • 1/3 cup (3oz, 90ml) chicken broth
  • Crisp Green Beans:
  • 6oz (180gr) green beans, trimmed, cut 1 1/2″ (3.25cm) lengths
  • 1 tsp olive oil
  • 1 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • Sesame Brown Rice:
  • 1/2 cup (3.3oz, 95gr) quick-cooking brown rice   substitute Basmati
  • 1 cup (8oz, 240ml) chicken broth   or whatever your rice calls for
  • 1/2 tsp sesame or walnut oil
  • 2 tsp soy sauce
  • 2 tsp toasted sesame seeds


  • Soak skewers in warm water while preparing chicken and making marinade.
  • Mix the ingredients for chicken in a medium bowl.
  • Add chicken and allow to marinade for 20 – 40 minutes.
  • When ready, remove from marinade and thread onto skewers.
  • Grill over direct heat for 8 – 10 minutes.
  • Warm Peanut Sauce:
  • Heat oils in small saucepan.
  • Add chives and chili powder and sauté briefly.
  • Add remaining ingredients and bring to a boil, stirring well to combine.
  • Remove from heat and cover to keep warm.
  • Crisp Green Beans:
  • Bring a medium saucepan half full of water to a boil over high heat.
  • Add beans and blanch for 4 minutes, until crisp-tender.
  • Drain beans and immediately submerge in an equal amount of very cold water.
  • Drain again, spread out on paper towels and pat dry.
  • Put into a serving bowl.
  • In small bowl whisk together the oils and soy sauce.
  • Pour over beans and stir to combine.
  • Sprinkle with sesame seeds.
  • Sesame Brown Rice:
  • Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done.
  • To Serve:
  • Spread rice on a platter, surround with beans and top with chicken skewers.
  • Serve with peanut sauce on the side.


Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 – 7 minutes, until light brown.


Keywords: grilled chicken breasts, chicken satay, peanut sauce

Share via
Copy link