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Chicken Satay

Party appetizer or main meal, this chicken satay is satisfying!

Chicken Satay


1 1/2 pound boneless, skinless, chicken breasts
1/4 cup soy sauce
1/2 cup vegetable oil
2 tablespoons brown sugar
1/4 cup rice vinegar
2 tablespoons lime juice
4 cloves garlic, peeled
2 shallots, peeled
1/4 cup cilantro
1 stalk lemon grass
Peanut Dipping Sauce:
1 cup natural peanut butter
4 cloves garlic
4 tablespoons brown sugar
One 1" knob fresh ginger, peeled and sliced
1 teaspoon red pepper flakes
1 cup water
1/4 cup lime juice
1/4 cup soy sauce
1/2 cup peanuts, finely chopped, for garnish
4 green onions, thinly sliced, for garnish

Cooking Instructions

Trim chicken and cut into half-inch wide strips. Place chicken in a non-reactive bowl.

In the bowl of a food processor, blend together soy sauce, oil, brown sugar, rice vinegar and lime juice. Add the cilantro, garlic and shallots. Pulse to chop, but do not pulverize.

Place lemon grass stalk on a cutting board. Using a meat mallet, pound the stalk a few times to break the fibers. Cut stalk into 4 pieces. Place the lemon grass and chicken in a mixing bowl. Pour mixture over chicken and lemongrass, stirring to coat. Cover and refrigerate 8 hours or overnight.

Peanut Dipping Sauce
In the bowl of a food processor, combine peanut butter, garlic, brown sugar, ginger, red pepper flakes, water, lime juice and soy sauce. Combine to form a smooth mixture.

Thread chicken strips on skewers lengthwise. Grill over medium heat, turning once. Brush with Peanut Dipping sauce and sprinkle with chopped peanuts and green onions.

Equipment List

Food Processor
Chefs Knife
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