Chicken satay is a delicious chicken recipe made with strips of chicken that is marinated in spices and a wonderful peanut sauce. This recipe is chicken satay without skewers to simplify things. Traditionally, satay is made on skewers but for ease and simplicity and because I see no value added by using skewers, this recipe will omit them.
The same amazing flavor but much more practical. If you do plan on making these into finger food, skewers would be appropriate. I guess that is one reason for the skewers. I have also added the delicious peanut sauce that is usually served on the side and made it the marinade for the chicken. So much flavor and more delicious peanut sauce in every bite!
Like many Asian dishes, the flavor is all in the sauce, and in this case two sauces. One is the peanut sauce and the other is my absolute favorite Asian dipping sauce.
Here is what you need to make this delicious easy chicken satay:
2 boneless chicken breasts cut into small chicken tender sizes or 1 inch wide strips
Peanuts (coarse chopped- optional)
Rice wine vinegar
Red pepper flakes
Chili paste like Sambal oelek (or red pepper flakes)
Green onions (garnish)
Some of these ingredients for this chicken satay recipe you may already have in your pantry. Not everyone has the sambal oelek (Indonesian chili paste ) but red pepper flakes work just fine as a substitute. Also, this chili paste is easy to find at most local grocery stores if you want to give it a try.
This dish is great made in the oven or on the grill. If you do choose to cook these up on the grill, I would suggest oiling the grates so the chicken does not stick. The peanut sauce coating will cause a little mess which is why I prefer cooking the chicken satay in the oven.
If you are wondering what to serve with this chicken satay, here are my favorite sides for it:
As the protein in my Thai Lettuce Wraps
With a side of rice
Or just on its own.
Chicken Satay (without the skewers)
- 2 boneless chicken breasts cut into small chicken tender sizes or 1 inch wide strips
Asian Dipping Sauce
- 1/2 cup soy sauce
- 4 tbsp rice vine vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp chili paste or more if you like it really spicy
- 4 tbsp of creamy peanut butter
- 1/2 cup of low sodium soy
- 1 bunch of green onions diced
- 2 tbsp of water
Asian Dipping Sauce
- Grab a small bowl and all of your ingredients for the Asian Dipping sauce.
- Mix the ingredients into your bowl and whisk until it all comes together and the chili paste is no longer clumpy.
- In one bowl, add your peanut butter and 1/2 cup of soy sauce.
- Carefully mix it together with a fork or whisk. At first it will seem like an impossible task but trust me it will start to come together. If your peanut sauce looks to thick go ahead and add 1 tsp of water at a time to thin it to your liking!
- Pre-heat your oven to 375 or your grill to medium heat.
- In a large bowl add your chicken and half of your peanut sauce and mix well to coat the chicken.
- Place your chicken strips on to a large sheet pan and if you are using peanuts, sprinkle those on top of your chicken.
- Cook your chicken until the juices run clear either on your grill or in your oven. About 10 minutes on a medium heat grill (flipping the chicken after 5 minutes) and about 10-15 in a 375 degree oven.
- When cooked (where the juices of the chicken run clear when pierced), plate your chicken by piling it up on a plate.
- Add some more chopped peanuts over the chicken and over the remaining peanut sauce that you reserved earlier.
- If using, add your chopped green onions over the Asian dipping sauce.
- Serve the chicken with sauces on the side and spoons for people to scoop up sauce for the chicken.