Chicken Satay with Peanut Sauce
Prep time
Cook time
Total time
Serves: 4
Chicken Satay
  • 1 tsp ground tumeric
  • 2 tsp red curry paste
  • ½ cup olive oil
  • ¼ cup coconut aminos (or soy sauce)
  • 1 tbsp fish sauce
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tbsp coconut sugar (or brown sugar)
  • 2 tbsp lime juice
  • 4 chicken breasts, cubed
Peanut Sauce
  • ½ cup peanut butter
  • ⅓ cup coconut milk
  • 1 tbsp coconut aminos (or soy sauce)
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp lime juice
  • 1 tbsp coconut sugar (or brown sugar)
  • salt to taste
  • 2-4 tbsp of water to thin out sauce
  1. Whisk together all the marinade ingredients (listed under chicken satay) in a large bowl. Add the cubed chicken, cover & marinate in the refrigerator up to 24 hours. I also like to add the marinade into a ziplock bag & add the chicken.
  2. To make the sauce- add all ingredients to a food processor & blend until smooth. Add the water to thin out the sauce to your desired consistency.
  3. Once marinated to your liking, heat a skillet over medium high heat on the stove. Add 1 tbsp of olive oil. Working in batches, add the cubed chicken to the pan. Cook about 5-6 on each side or until chicken is cooked in the center.
  4. Serve with peanut sauce.
Pairs nicely with roasted vegetables, rice or can be served traditionally on a skewer.
Recipe by Grey Stripes & Denim at