Recipe: Chicken Satay Skewers

Originating in Indonesia, satay is a popular dish across Southeast Asia. Served with warm Thai-style peanut sauce, marinated vegetables, and chopped green onion, these chicken satay skewers make for an excellent party appetizer or light lunch.


Chicken Satay Skewers

Original # of Servings: 1

Total Time: 20 minutes

Active Time: 20 minutes


  • white rice – 4 tablespoon
  • green onion – 2
  • cucumber – 1/4
  • red onion – 1/4
  • fresh cilantro – 1 tablespoon
  • distilled white vinegar – 2 tablespoon
  • water – 2 tablespoon
  • chicken breast – 2 ounce
  • garlic – 3/4 teaspoon
  • brown sugar – 3/4 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • peanut butter – 1 1/2 teaspoon
  • chicken broth – 2 tablespoon
  • lime juice – 1 1/2 teaspoon
  • low sodium soy sauce – 1 teaspoon
  • coconut milk – 4 tablespoon
  • curry powder – 1 1/2 teaspoon


  1. Cook rice according to package instructions.
  2. Thinly slice cucumber and red onion. Place in bowl with white vinegar and water. Marinate while preparing chicken.
  3. In a bowl, mix half of your coconut milk, minced garlic, half of your curry powder, brown sugar, salt, and pepper.
  4. Cut chicken into 1 inch strips. Add to sauce and let sit.
  5. In a pot, boil remaining coconut milk, remaining curry powder, peanut butter, and broth. Reduce to a simmer. Stir continuously for 5 minutes. Once thickened, remove from heat. Stir in lime juice and soy sauce.
  6. Preheat grill to medium-high.
  7. Place chicken strips on skewers and grill for 4-5 minutes on each side.
  8. Serve with warm peanut sauce, marinated vegetables, and chopped green onion.

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