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Sesame Chicken Satay*


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Sesame Chicken Satay* 0 Picture


  • Suggestion:
  • 1 cup rice wine vinegar
  • 1 cup creamy peanut butter
  • 1 cup soy sauce
  • 1/4 cup vegetable oil
  • Sesame oil
  • 1/3 cup sugar
  • 2 tablespoons freshly grated ginger
  • 25 chicken tenders, halved on the bias
  • 1/2 cup chopped scallions plus 2 tablespoons, for garnish
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup black sesame seeds, for garnish
  • 1 tablespoon cilantro, chopped for garnish
  • Special Equipment: 6-inch bamboo skewers
  • Cut vinegar back to 1/2 cup.
  • Add 1-2 minced garlic cloves.
  • No vegetable oil, just use 6 tbs sesame oil.


Servings 50
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

Preheat the oven to 350 degrees F.

Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.

Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

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