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Chicken Satay with Peanut Noodles Recipe


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Rate this recipe 4.6/5 (12 Votes)


  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons cooking oil
  • 2 garlic cloves, finely minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • freshly ground black pepper
  • 2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
  • wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
  • 1 teaspoon cooking oil
  • 1 garlic cloves, finely minced
  • 1 teaspoon finely minced red chile pepper
  • 1/2 lime, juiced
  • 2 tablespoons honey
  • 1/4 cup peanut butter
  • 2/3 cup hot water
  • 2 tablespoons reduced-sodium soy sauce
  • 8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
  • 1 medium cucumber, very thinly sliced
  • 1 teaspoon white wine vinegar or rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon finely minced red chile pepper


Servings 4
Adapted from


Step 1

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.


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