Craving satisfied with a delectable meal? Of course! My Chicken Satay recipe is a tender marinated chicken skewers, grilled to perfection. With a short cook time, this recipe features a rich, creamy peanut sauce!
Welcome to my Thai kitchen, epicures!
Interested in more yummy recipes? Try Pad See Ew, Tom Yum Fried Rice and Vegan Thai Basil Tofu with Green Beans.
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What is Chicken Satay?
Thai Chicken Satay is believed to have originated in Indonesia, more precisely on the island of Java, and its history dates back to the early 1800s.
Around Southeast Asia, chicken satay skewers gained popularity fast, and several nations – including Malaysia and Thailand – have created their own skewer versions with pad thai, sambal oelek and fish sauce, also with different versions of peanut like roasted peanuts and crushed peanuts.
Crunchy peanut butter, smooth peanut butter or natural peanut butter have either been used as base ingredient in this dish.
Featured Thai Ingredient
Peanut sauce is featured in this chicken recipe! Because of it, this grilled chicken satay offers some health benefits, particularly when made with natural ingredients. Let me share some:
- Rich in Protein – helps build and repair tissues in the body. Peanut sauce can be a great protein boost for those who don’t eat meat.
- Healthy Fats – helps lower bad cholesterol levels and reduce the risk of heart disease.
- Good Source of Fiber – provides dietary fiber, which aids in digestion and helps maintain stable blood sugar levels, making it a good option for people with diabetes.
- Antioxidant Properties – contains antioxidants like resveratrol and p-coumaric acid, which can protect your cells from oxidative damage and inflammation.
- Supports Brain Health – it’s a good source of niacin and folate, nutrients that promote brain health and may help protect against cognitive decline.
Variations
- Vegan – replace chicken with firm tofu, make a soy-based marinade with turmeric and garlic, then make the grilled chicken until crispy.
- Honey Garlic – Swap out the usual sugar with honey and add garlic to the marinade for a sweet and savory variation.
- Peanut-Free – make the sauce using sunflower seed butter or tahini.
- Sauce Choice – instead of the peanut dipping sauce, try coconut curry sauce.
Substitutions
- Chicken – Use chicken breast or chicken strips for a change, tofu for a plant-based alternative, and beef for a different meat
- Vegetable oil – Use peanut oil for a high smoke point and mild flavor that complements the peanut sauce
- Turmeric powder – Substitute with curry powder, or for color, use saffron or ground mustard (though the flavor will differ).
- Thai chili paste – Replace with Sriracha, red pepper flakes, or hot sauce for a similar kick. If you want less heat, use paprika or smoked paprika.
- Salt – Try soy sauce or tamari (for a gluten-free option) for a salty, umami flavor.
- Water – Substitute with chicken broth or coconut milk to add extra depth and richness to the dish.
Storage
- Store cooked chicken satay in an airtight container in the refrigerator for up to 3 days.
- Place the cooked or raw marinated chicken skewers in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thaw frozen chicken satay in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth. If you’re in a rush, you can also thaw in cold water, changing the water every 30 minutes.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- boneless chicken thigh
- vegetable oil
- white stalk lemongrass
- garlic
- red onion
- turmeric powder
- Thai chili paste
- salt
- brown sugar
- ginger
- water
See recipe card for quantities.
Instructions
Place vegetable oil, chopped lemongrass, garlic, red onion, turmeric powder, Thai chili paste, salt, brown sugar, water, and ginger in a small blender or food processor. Blend until smooth.
Pour the blended mixture over the chicken thigh and marinate for at least 20 minutes or
overnight.
Thread the chicken thigh into wooden skewers.
Preheat the grill pan or charcoal griller.
Grill until the chicken for 10 minutes until cooked through. Turning once in a while.
Serve with peanut sauce and other side dishes.
Hint: If you want a spicy chicken satay, you may add a tablespoon of chili powder in the marinade mixture.
Frequently Asked Questions
Thai Chicken Cashew
Ingredients
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon rice vinegar
- 10 oz boneless chicken thigh cut into bite-sized pieces
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoon oil
- 1 thumb-sized ginger sliced
- 4 garlic cloves sliced
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- ¼ cup green onions sliced
- ½ cup cashews
- 2 teaspoon sesame seeds optional
Instructions
- Combine oyster sauce, soy sauce, dark soy, fish sauce, ground black pepper, and rice vinegar in
- small bowl. Mix until well-blended and set aside.
- Season the chicken with salt and sprinkle with cornstarch and mix well. Set aside.
- In a heated skillet over medium heat, add oil and fry the chicken until nice and golden.
- Push the chicken on the side and add sauté the sliced ginger and sliced garlic for a couple of seconds.
- Toss in the bell pepper, cashews, and green onions together with the chicken for 2 minutes.
- Pour the sauce mixture over and mix well. Lower down to a simmer for 2 minutes.
- Optional: sprinkle with sesame seeds before serving.
