Chicken Satay

I mentioned this recipe on my twitter feed, and a couple of people asked for the recipe, so here it is: Chicken Satay so easy your 7 year old can do a lot of it.

It’s important to note here that we deviated from the traditional Thai recipe and methodology. This is a kid-friendly recipe, which dramatically cuts down on the “hot” and ramps up the peanut. Kids have so many more tastebuds than adults that they taste things more dramatically. Also, traditionally, the chicken is skewered and grilled, with the sauce served on the side, whereas I pan sauteed everything in one pan. We served it on a bed of jasmine rice, which complimented it very nicely.


  • 1 pound skinless, boneless chicken (we used breasts, traditional recipe uses thigh)
  • 1/2 tsp hot chili powder (more or less to taste)
  • 1/2 tsp brown sugar
  • 1 tbsp dark soy sauce
  • 1 tbsp veggie oil
  • 1 sweet onion (we used purple)
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 4 tbsp extra crunchy peanut butter
  • pinch of salt
  • 1 tsp cumin (ground)
  • 1 tsp coriander (ground)
  • 5 tbsp water
  • (fresh lemongrass if you’ve got it…but don’t kill yourself trying to find it if you don’t live near an Asian market.)


(If making rice; start it first, it’ll take longer than the rest of the prep.)

Dice your onions, and garlic, then cut your chicken into 1 or 2″ cubes.  (For sanitary reasons, do the chicken last.)

Heat your oil (I used olive) and sweat the onions and garlic.  (Don’t get them brown (caramelized), just soften them up. Remove them with a slotted spoon, and toss in your chicken to brown, stirring as needed to keep them from sticking or burning.

While the chicken is cooking, combine everything else and wisk until smooth.

When the chicken is fully cooked, reduce heat to a simmer.  Add onion mix back to the pan.  Pour on the sauce, heat until bubbly and slightly reduced.

Serve, and sprinkle with chopped fresh lemongrass (if available).

Voilà, you are done! Easy Americanized Chicken Satay.

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