Chicken Satay with Peanut Dipping sauce

Chicken Satay with Peanut Dipping sauce

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  • 1 lb boneless skinless chicken breasts, halved,

  • -- and cut into 2" cubes

  • 4 Tbsp rice wine vinegar (divided)

  • 2 Tbsp soy sauce (divided)

  • 1 Tbsp brown sugar - (packed)

  • 3 garlic clove, minced

  • 2 tsp ginger (divided) chopped

  • ¾ teaspoon red pepper flakes (divided)

  • 1 teaspoon peanut oil

  • 1 small onion chopped

  • ½ cup peanut butter

  • ¼ cup chicken stock or canned chicken broth

  • 1 Tbsp ketchup

  • 6 Scallions or Green Onions


1. In plastic food storage bag, combine chicken with 2 tbsp vinegar, 1 tbsp soya sauce, sugar, 2 tsp ginger and 1/4 tsp pepper flakes and 1 garlic clove. Refrigerate at least 30 minutes or overnight.. (I would not overnight.. will start to cook the meat) 2. In skillet, heat oil over med heat. Add onions and remaining ginger and garlic; cook until softened 4 minutes. 3. Remove from heat; puree in blender with pbutter, broth, ketchup and remaining vinegar, soy sauce and pepper flakes until smooth. 4. Position oven rack 4 inches from heat. OR BBQ. Preheat broiler. thread chicken, scallions, tomatoes on skewers. Brush with remaining marinade. Place on rack ,place in broiler pan. Broil, turning once until chicken is cooked through, 5-6 minutes. Transfer to plate and serve with Peanut dipping sauce.


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