Chicken Satay with Peanut Sauce

All the creamy, savory, nutty flavors you love in this takeout favorite in an easy at-home version. This recipe makes enough chicken to feed a crowd, or to have leftovers throughout the week.

Prep Time
40 min
40 min


Marinade & chicken

  • ¾ cup full-fat coconut milk

    2 tbsp coconut oil

    1 tbsp peeled and minced fresh ginger

    1 tbsp curry powder

    2 cloves garlic, minced

    2 tsp fish sauce

    2 tsp coconut aminos (TRY: Coconut Secret Coconut Aminos)

    1 tsp sea salt

    ¼ tsp raw honey

    ¼ tsp ground black pepper

    1½ lb chicken breast tenders, cut into strips

Peanut sauce

  • ½ cup smooth, unsweetened peanut butter

    ½ cup full-fat coconut milk

    3 tbsp coconut aminos

    2 tbsp fresh lime juice

    1 tbsp peeled and minced fresh ginger

    1 tbsp toasted sesame oil

    ½ to ¾ tsp hot sauce


  • 12 bamboo skewers, soaked in water for 30 minutes


1. Marinate chicken: To a blender add coconut milk, coconut oil, ginger, curry powder, garlic, fish sauce, coconut aminos, salt, honey and pepper; blend until smooth. In a casserole dish, pat chicken dry. Pour marinade over chicken, ensuring each piece is coated. Cover and refrigerate at least 2 hours, or overnight.

2. Prepare peanut sauce: To a blender, add all sauce ingredients; blend until smooth. Cover and set aside.

3. Thread chicken onto skewers (marinade will be thick; remove most of it from chicken and discard excess). Preheat an indoor grill or grill pan to medium. Cook until chicken is no longer pink inside, 3 to 5 minutes per side. Serve with peanut sauce.

Nutrition Information

  • Serving Size 2 skewers with ¼ of sauce
  • Calories 343
  • Carbohydrate Content 7 g
  • Cholesterol Content 63 mg
  • Fat Content 21 g
  • Fiber Content 1 g
  • Protein Content 28 g
  • Saturated Fat Content 7 g
  • Sodium Content 254 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 4 g