Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken marinated in a Thai paste, skewered and grilled or broiled. Served with peanut sauce.


4 servings



  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 3 green onions, sliced thin
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1/4 cup Domino® Demerara Washed Raw Cane Sugar
  • 1 pound chicken breasts, cut into strips
  • wooden skewers, soaked in water


  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1/2 cup peanut butter, smooth
  • 1/4 cup canned coconut milk



Heat both oils in a small saucepan. Add green onions, garlic and ginger; cook, stirring frequently, about 3 minutes. Carefully add the soy sauce, lemon juice and sugar. Bring to a boil, then remove from heat and cool.

Meanwhile, thread chicken strips onto skewers in a zig-zag pattern and place in shallow pan. Pour marinade over chicken, cover and refrigerate for 1 hour, turning once after 30 minutes.

Remove chicken from marinade; discard extra. Grill over medium heat for about 2 minutes on each side, or until cooked through. Serve with peanut sauce.


In a small saucepan, bring the water, soy sauce, lemon juice, garlic and honey to a boil. Remove from heat; add peanut butter and stir until smooth. Stir in coconut milk. Serve sauce at room temperature.


Satay is an Indonesian style of grilling meat, fish, or poultry. The item is cut into thin strips, marinated, and then threaded onto a skewer before grilling.

After handling raw poultry, always wash hands and contact surfaces thoroughly. Completely cook chicken through until internal temperature reaches a minimum of 165°F.