Chicken Satay with Peanut Dipping Sauce

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Chicken Satay with Peanut Dipping Sauce
  • Prep 40 min
  • Total 2 hr 0 min
  • Servings 8
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Savory skewers and creamy peanut sauce make a great appetizer combination, but this dish is great for heartier meals, too.
By Bree Hester
Updated Jan 7, 2013



  • 1/2 cup canned coconut milk (not cream of coconut)
  • 1 clove garlic, finely chopped
  • 1 tablespoon packed brown sugar
  • 1 teaspoon grated gingerroot
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lb boneless skinless chicken breasts, cut into 1-inch strips
  • Bamboo skewers
  • Lime wedges, if desired

Dipping Sauce

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated gingerroot
  • 1/2 cup creamy peanut butter
  • 1 tablespoon sesame oil
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 3 tablespoons fresh lime juice
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons sherry
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped fresh cilantro leaves


  • 1
    In large bowl, stir together 1/2 cup coconut milk, 1 clove garlic, 1 tablespoon brown sugar, 1 teaspoon gingerroot, the curry powder, salt and pepper. Add chicken; stir to coat. Cover; refrigerate at least 1 hour to marinate, stirring occasionally. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
  • 2
    In 2-quart saucepan, heat vegetable oil over medium heat. Cook onion in oil about 5 minutes, stirring frequently, until soft. Add 2 cloves garlic and 2 teaspoons gingerroot. Cook 1 minute longer, stirring constantly. Add remaining sauce ingredients except cilantro. Stir until sauce is smooth and thoroughly heated, about 3 minutes. Remove from heat; stir in cilantro. Pour into small bowl for dipping; set aside.
  • 3
    Heat gas or charcoal grill. Remove chicken from marinade; discard any remaining marinade in bowl. Thread chicken strips on skewers. Place skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center.
  • 4
    Serve chicken with lime wedges and dipping sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can cook the skewers in a grill pan on the stove over medium heat. Coat the pan with a thin layer of vegetable oil to prevent sticking.
  • tip 2
    Satay makes a great appetizer, but you can also serve it as a main dish with rice and a vegetable to make a complete meal.


Nutrition Facts are not available for this recipe
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