Chicken Satay with Peanut Dipping Sauce


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A sweet and spicy dish with lots of bold flavor, perfect for an appetizer.

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  • 3/4 lb. boneless, skinless chicken breast
  • 1 Tbs. peanut oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/2 tsp. curry powder
  • 1/8 tsp. grated nutmeg
  • 1/8 tsp. cayenne pepper
  • Peanut Dipping Sauce
  • 1/2 C. unsweetened coconut milk
  • 1/4 C. smooth peanut butter
  • 1 Tbs. soy sauce
  • 2 tsp. dark brown sugar
  • 2 garlic cloves, crushed through a press
  • 1 tsp. Asian sesame oil
  • 1 tsp. lemon juice
  • 2 dashes of cayenne pepper (or more to taste)

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Cut chicken crosswise on an angle into thin slices. Thread 3 slices onto long bamboo skewers. Brush lightly with oil to coat. In a small bowl, mix salt, coriander, curry powder, nutmeg, and cayenne pepper. Sprinkle seasonings over chicken skewers. Light a hot fire in an outdoor grill or preheat an indoor grill or broiler. Grill or broil satay, turning until lightly browned and cooked through, 4-5 minutes total. Serve hot with Peanut Dipping Sauce on the side. For sauce: In a small saucepan, combine coconut milk, peanut butter, soy sauce and brown sugar. Bring to a boil, stirring to dissolve sugar. Stir in garlic, sesame oil, lemon juice and cayenne pepper. Serve warm. If sauce thickens while standing, thin with a Tbs. or hot water. 

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