If you’re searching for a comforting and delicious dish, try my Thai Chicken Satay with Peanut Sauce. I’ve tested this recipe multiple times, fine-tuning it to achieve the perfect balance of creamy peanut flavor combined with tender chicken. This dish is perfect for an easy weeknight dinner or a gathering with friends. Plus, it pairs beautifully with my One-Pot Lasagna Soup.
About Thai Chicken Satay with Peanut Sauce
This Thai Chicken Satay brings all the beloved flavors of Thailand right to your kitchen. Inspired by my travels, I wanted to recreate the authentic taste with simple ingredients. Over several attempts, I discovered the importance of marinating the chicken in the peanut sauce, which infuses it with flavor while keeping it juicy. It’s a hearty dish that’s budget-friendly too!
- Quick prep and bake make it perfect for busy weeknights.
- Versatile dish that can be served with rice, veggies, or salad.
- A family favorite that evokes cozy flavors and warm aromas.
- Peanut sauce is a staple in Thai cuisine, representing the country’s rich culinary traditions.
Key Ingredients & Their Roles
- Chicken Breast: Main protein source; can be substituted with thighs for more flavor.
- Peanut Butter: Adds creaminess and depth; use skippy or natural for best results.
- Chili Garlic Sauce: Introduces a mild heat; can swap with Sriracha for spicier flavor.
- Fresh Lime: Brightens the dish; lemon can be a good alternative.
How to Make Thai Chicken Satay with Peanut Sauce
- Gather all your ingredients. Spray an 8×10 casserole dish with nonstick spray to ensure nothing sticks.
- In a medium bowl, combine minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil. Whisk until well blended.
- Incorporate the peanut butter and hot water, whisking it until the mixture is smooth and creamy. After chopping the cilantro, mix it into the sauce, reserving some for garnish later.
- Save ½ cup of the sauce and marinate the chicken pieces in the remaining sauce. Seal in a gallon zip-top bag and massage until completely coated. Marinate in the fridge for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Transfer the chicken, along with all the marinade, to the prepared dish, spreading it into a single layer.
- Bake for 15 minutes. Brush the reserved peanut sauce on top and bake for another 15 minutes, until the chicken’s internal temperature reaches 165°F (75°C).
- Mix the chicken and sauce in the dish before serving, garnishing with the reserved cilantro.
Pro Tips & Troubleshooting
- I found marinating the chicken overnight yields a deeper flavor truly reminiscent of street food in Thailand.
- A common mistake is overcooking the chicken; using a meat thermometer ensures it reaches just the right doneness.
- Add a hint of honey to the peanut sauce for an extra layer of sweetness during summertime.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months, thawing in the fridge before reheating in the oven for the best texture. I found that reheating in the skillet keeps the chicken juicy while reviving the flavors.
Serving Suggestions
This Thai Chicken Satay pairs wonderfully with jasmine rice or a refreshing cucumber salad. It’s also great with my Maple Roasted Carrots for a lovely contrast!
Frequently Asked Questions
- What is Thai Chicken Satay? It’s a dish featuring marinated chicken skewered and served with a flavorful peanut sauce.
- Can I use other proteins? Yes, you can substitute chicken with tofu, beef, or even shrimp for different tastes.
- How spicy is this dish? The heat level can be adjusted by modifying the amount of chili garlic sauce used.
- Is there a vegetarian option? Absolutely! Use tofu in place of chicken for a delicious vegetarian version.
- What can I serve with this dish? It pairs well with jasmine rice, salad, or roasted vegetables.
Final Thoughts
This Thai Chicken Satay with Peanut Sauce has become a beloved staple in my home, especially during gatherings. Experimenting with it has led to so many delightful variations. I’d love to hear how it turns out for you – don’t hesitate to share your cooking journey!
More Recipes You’ll Love
- Honey Glazed Chicken – Perfectly complements the flavors of satay.
- Easy Thanksgiving Turkey – Connection via marinating technique.
- Creamy Italian Meatball Soup – Great for balancing the spice of satay.
- Black Bean Soup – A hearty side that pairs well with Thai dishes.
- Maple Roasted Carrots – Adds a sweet contrast to savory flavors.
Thai Chicken Satay with Peanut Sauce
Ingredients
- 1 spray nonstick spray
- 2 large chicken breasts cut into 1-inch pieces
- 1 clove garlic minced
- 1 inch fresh ginger peeled & minced
- 1/2 Tbsp chili garlic sauce or Sriracha
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil
- 1/2 cup natural peanut butter (140g)
- 3 Tbsp hot water
- 1/2 bunch fresh cilantro divided
Instructions
- Gather and prepare all ingredients. Spray an 8×10 casserole dish and set it aside.
- Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.
- Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.
- Set aside ½ cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
- When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.
- Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.
- Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.